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:
covered percent of daily need
