Penne Pasta in a Roasted Beet Sauce

• 3 whole Medium-sized Beets, Cleaned And Cut Into A Small Dice
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 3 sprigs Thyme
• 2 pinches Coarse Salt And Freshly Ground Pepper
• 3 cloves Garlic
• 1 Tablespoon Balsamic Vinegar
• 2 Tablespoons Vermouth
• 1/2 cups Freshly Grated Parmesan Cheese, Divided
• 1/2 cups Chicken Or Vegetable Stock
• 1/4 cups Cream Or Milk
• 1 teaspoon Sugar
• 1 Tablespoon Poppy Seeds
• 1/2 pounds Penne Pasta
• 1/4 cups Mint Leaves For Garnish

1. Preheat oven to 400 degrees F.
2. On a rimmed baking sheet, toss the diced beets with 1 tablespoon oil, thyme sprigs and a good pinch of salt and pepper.
3. Roast for 40 minutes.
4. Check for doneness at the 30-minute mark.
5. Transfer beets to a food processor.
6. Add the garlic, balsamic vinegar, vermouth, half of the cheese and the 2 remaining tablespoons oil.
7. Pulse until its as smooth as you can get it.
8. Transfer beet mixture to a small saucepan.
9. Add the stock and cream and bring to a light simmer.
10. Add the sugar, remaining cheese and another pinch of salt.
11. Simmer on medium-low while you prepare the rest of the meal.
12. Taste it.
13. Oh I know.
14. Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.
15. Cook the penne until al dente.
16. Drain and return to skillet.
17. Pour the sauce over the pasta and toss to combine.
18. Look at that color.
19. Give it one more taste.
20. Season accordingly.
21. Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves.
22. And more cheese.
23. Absolutely more cheese.

beets, olive oil, thyme, salt, garlic, balsamic vinegar, freshly grated parmesan cheese, chicken, cream or milk, sugar, poppy seeds, pasta, mint leaves

Taken from tastykitchen.com/recipes/main-courses/penne-pasta-in-a-roasted-beet-sauce/ (may not work)