My Keeping My Husband Amazed And Happy Roasted Garlic Alfredo Recipes
ROASTED GARLIC ALFREDO SAUCE
Made with roasted garlic, heavy whipping cream, butter, Parmesan cheese and spices, this creamy sauce is amazing on pasta, as a dip for bread, and more!
Provided by The Chunky Chef
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Remove cloves of roasted garlic from the head and mash with a fork until smooth and pasty. This can also be done in a food processor if you'd like.
- In a medium saucepan over MED-LOW heat, add butter and melt.
- Pour in heavy whipping cream and roasted garlic paste. Stir and heat to a simmer.
- Stir in Parmesan cheese and whisk until smooth.
- In a small bowl, combine 1 Tbsp heavy whipping cream and 2 tsp cornstarch (or flour), and whisk until smooth.
- Add the cornstarch and heavy cream mixture (it will be a thick paste-like consistency), whisking as you add it to remove any lumps and fully incorporate it into the sauce.
- Continue to whisk and simmer until sauce has thickened to a classic cream sauce consistency. This may take a few minutes, or it could happen quicker, it all depends on your stovetop and saucepan.
Nutrition Facts : Calories 629 kcal, Carbohydrate 4 g, Protein 14 g, Fat 63 g, SaturatedFat 40 g, Cholesterol 184 mg, Sodium 531 mg, Sugar 3 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 18 g, ServingSize 1 serving
ROASTED GARLIC ALFREDO SAUCE
I served this oh-so-garlicky and wonderful sauce over portabello ravioli with a salad, garlic bread and a lovely Pinot Gris. What a treat! Turned frozen prepared pasta into a simple, yet gourmet meal. Next time, I think I will add steamed broccoli to the pasta bowls before adding the sauce.
Provided by Spankie
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice top off garlic head and wrap in foil. Bake at 350F for 30-45 minutes. Cool and squeeze garlic paste from cloves. Note: I always pour olive oil over the garlic head before baking/roasting.
- Heat cream in a skillet or saucepan.
- Whisk in parmesan cheese and garlic, until thick and smooth.
- Reduce heat, add salt (or thyme) and pepper to taste.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 262.5, Fat 22.8, SaturatedFat 14.1, Cholesterol 75.9, Sodium 323.4, Carbohydrate 5.4, Fiber 0.1, Sugar 0.3, Protein 9.9
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- In a food processor or blender, combine the 2 heads of roasted garlic cloves, 2 tablespoons of Pompeian olive oil, & ¼ cup of the heavy cream. Blend until the garlic is pulverized. Into the garlic mixture, pour in the remaining ¾ cup heavy cream, heaping ¼ cup sour cream, & ½ cup shredded Parmesan cheese. Season to taste with salt & pepper. Blend the mixture for 30-60 seconds until everything is combined. The mixture will be thick & slightly lumpy, which is perfectly normal! Set the sauce aside.
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