Penne Pasta in a Roasted Beet Sauce

Penne Pastan in a Roasted Beet Sauce is a sauce that serves 1. For $6.77 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 59g of protein, 85g of fat, and a total of 1956 calories. Many people made this recipe, and 987 would say it hit the spot. Head to the store and pick up vermouth, parmesan cheese, coarse salt, and a few other things to make it today. It is brought to you by Bev Cooks. From preparation to the plate, this recipe takes about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. Users who liked this recipe also liked Penne Pasta With Asparagus Sauce, Penne Pasta with Meat Sauce, and Roasted Beet and Garlic Pasta.

Servings: 1

 

Ingredients:

* 1 Tbs. balsamic vinegar

* 3 medium beets, cleaned and cut into a small dice

* coarse salt and freshly ground pepper

* 1/4 cup cream or milk

* 3 cloves garlic

* mint leaves, for garnish

* 3 Tbs. extra-virgin olive oil, divided

* 1/2 cup freshly grated parmesan cheese, plus more for garnish

* 1/2 pound penne pasta

* 1 Tbs. poppy seeds

* 1 tsp. sugar

* 3 sprigs thyme

* 1/2 cup chicken or vegetable stock

* 2 Tbs. vermouth

Equipment:

baking sheet

oven

food processor

sauce pan

frying pan

Cooking instruction summary:

Preheat oven to 400.On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.Transfer beets to a food processor. Add the garlic, balsamic vinegar, vermouth, half of the cheese and the 2 remaining Tbs. oil. Pulse until its as smooth as you can get it.Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Taste it. Oh I know.Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Look. At. That. Color. Give it one more taste. Season accordingly.Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. And more cheese. Absolutely more cheese.*Quick Note* One thing I SHOULD have done and will do next time is roast the garlic along with the beets. That would have taken this over the moon. That is all.

 

Step by step:


1. Preheat oven to 400.On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.

2. Transfer beets to a food processor.

3. Add the garlic, balsamic vinegar, vermouth, half of the cheese and the 2 remaining Tbs. oil. Pulse until its as smooth as you can get it.

4. Transfer beet mixture to a small saucepan.

5. Add the stock and cream and bring to a light simmer.

6. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Taste it. Oh I know.Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.Cook the penne until al dente.

7. Drain and return to skillet.

8. Pour the sauce over the pasta and toss to combine. Look. At. That. Color. Give it one more taste. Season accordingly.

9. Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. And more cheese. Absolutely more cheese.*Quick Note* One thing I SHOULD have done and will do next time is roast the garlic along with the beets. That would have taken this over the moon. That is all.


Nutrition Information:

Quickview
1956k Calories
59g Protein
84g Total Fat
237g Carbs
61% Health Score
Limit These
Calories
1956k
98%

Fat
84g
131%

  Saturated Fat
28g
181%

Carbohydrates
237g
79%

  Sugar
48g
54%

Cholesterol
115mg
39%

Sodium
1907mg
83%

Alcohol
2g
16%

Get Enough Of These
Protein
59g
119%

Selenium
160µg
230%

Manganese
4mg
229%

Folate
611µg
153%

Phosphorus
1113mg
111%

Fiber
23g
95%

Calcium
919mg
92%

Magnesium
303mg
76%

Potassium
2390mg
68%

Copper
1mg
62%

Iron
9mg
52%

Vitamin E
7mg
49%

Zinc
7mg
49%

Vitamin B6
0.87mg
43%

Vitamin C
33mg
40%

Vitamin A
1829IU
37%

Vitamin B2
0.61mg
36%

Vitamin B1
0.49mg
33%

Vitamin B3
5mg
30%

Vitamin K
29µg
28%

Vitamin B5
2mg
22%

Vitamin B12
0.71µg
12%

Vitamin D
0.67µg
4%

covered percent of daily need
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