Lynn's Pasta n' Creamy Roasted Garlic Sauce
A delicious pasta dish is a great conversation starter for a dinner with your loved one or friends.
Yield
4 servingsPrep
10 minCook
70 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | heads |
garlic
roasted (see below) |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
sour cream
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 14 | ounces |
tortellini
package, frozen or fresh or 1 lb fettucine |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | heads |
garlic
roasted (see below) |
*
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
sour cream
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 404.6 | ml/g |
tortellini
package, frozen or fresh or 1 lb fettucine |
|
| 15 | ml |
butter
|
|
Directions
To roast garlic, choose large heads. Cut the top off to expose the cloves (a serrated knife is best to do this). Place the head in a square of aluminum foil with the head facing up. Drizzle with 1 to 2 tablespoons olive oil. Seal aluminum foil and roast for 1 hour in a 350℉ (180℃) oven. Let cool until able to handle, separate heads into cloves and pinch (or otherwise extract) each clove to squeeze out the garlic.
Place roasted garlic into a blender or food processor. Add the olive oil and ¼ cup cream and whirl until garlic is pulverized. Add rest of the cream, sour cream, parmesan cheese, salt and pepper. Whirl to combine. Sauce will be thick at this point. Set aside.
Cook pasta al dente; drain. Melt butter in a skillet. Add pasta and toss with the butter until coated. Add the sauce, cook and stir until sauce becomes thin.
Simmer for 10 minutes, stirring occasionally. Serve immediately with extra parmesan cheese sprinkled on top.
