Sunday, September 4, 2011

Pasta with Roasted Garlic Cream Sauce

Source: adapted from

1 large head garlic
2 TB olive oil
12 ounces pasta, such as angel hair
1 cup cream
1/4 cup sour cream
1/4 cup parmesan cheese (plus extra to top)
1 tsp dried parsley
salt & pepper to taste
Protein option: tofu or chik'n strips to top

1. Preheat oven to 400. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves (at the pointed top), exposing the individual cloves of garlic. Place on a piece of foil & drizzle 1 TB olive oil over the top. Seal & bake 45 minutes, or until the cloves are softened. Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic. Place in food processor.
2. Add 1 TB remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized. Add the rest of the cream, sour cream, Parmesan cheese, parsley, salt and pepper. Puree to combine.
3. Meanwhile, cook pasta according to package directions. Transfer sauce to small saucepan & cook over low heat until heated through. Divide pasta among plates & ladle sauce over pasta. Top with protein & parmesan cheese if desired (picture above includes Morningstar chik'n strips).

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