Almond and Beet Fettuccine
Almond and Beet Fettuccine is a vibrant, delicious pasta dish that beautifully marries the earthy sweetness of roasted beets with the rich crunch of almonds. Perfect for impressing guests or enjoying a cozy dinner, this recipe delivers on flavor and visual appeal. The combination of colors and textures creates an unforgettable culinary experience that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting, Boiling, Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 medium-sized beets (about 10 oz total)
- 1/2 cup sliced almonds
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese (or nutritional yeast for vegan option)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in aluminum foil and roast for about 1 hour until tender. Allow to cool, then peel and chop into bite-sized pieces.
- Cook fettuccine in salted boiling water according to package instructions until al dente. Drain and set aside.
- Toast sliced almonds in a dry skillet over medium heat for about 5 minutes until golden brown.
- In another skillet, heat olive oil over medium heat, add minced garlic, and sauté for about 1 minute until fragrant.
- In a large bowl, combine roasted beets, cooked fettuccine, toasted almonds, garlic infusion, lemon juice, half of the Parmesan cheese, salt, and pepper. Toss gently to combine.
- Serve topped with remaining Parmesan cheese and a drizzle of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 8mg