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A plate of delicious linguine with roasted beet sauce, ready to be enjoyed.

Linguine with roasted beet sauce recipe

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Make linguine with roasted beet sauce for a delightful twist on an everyday pasta dish.
Course dinner
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 321
Author Cheryl Najafi

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line baking sheet with aluminum foil.
  • Rub beets with olive oil and place on baking sheet; roast about 1 hour, until toothpick comes out easily.
  • Cool beets just enough so you can hold then rub skin off beets with paper towel and discard membrane. Dice beets into large chunks, set aside.
  • Bring water to boil then add kosher salt then add linguini, stir occasionally.
  • Strain pasta (cooked al dente), making sure to reserve 1½ cups pasta water, set both aside.
  • Heat olive oil in large sauté pan then add beets. Sauté until beets start to get dark around edges. Add garlic, shallot and balsamic vinegar to sauté pan and sauté for 1 minute.
  • Place ingredients from sauté pan and basil into food processor and blend until sauce is completely smooth.
  • Place sauce back in sauté pan on low heat then add linguini then toss until pasta is evenly coated. Add reserved pasta water as needed to achieve desired consistency.
  • Serve with a sprig of fresh basil and enjoy!

Notes

You can use the reserved pasta water to thin your sauce if necessary. The starch in the water will smooth the sauce texture without making it watery.

Nutrition

Calories: 321kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 873mg | Potassium: 196mg | Fiber: 3g | Sugar: 4g