My Keeping My Husband Amazed And Happy Roasted Garlic Alfredo Recipes

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ROASTED GARLIC ALFREDO SAUCE



Roasted Garlic Alfredo Sauce image

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

1 1/2 cups cream
3/4 cup parmesan cheese, grated
2 tablespoons garlic, roasted and pureed
salt and pepper

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

ROASTED GARLIC FETTUCCINE ALFREDO RECIPE - (4/5)



Roasted Garlic Fettuccine Alfredo Recipe - (4/5) image

Provided by á-49134

Number Of Ingredients 9

1 head garlic
1 teaspoon olive oil
1 pound dried fettuccine pasta
1/2 cup butter, 1 stick
1 cup heavy cream
2 cups freshly grated Parmesan cheese
1/2 teaspoon fresh cracked black pepper
1/4 cup chopped fresh parsley
Salt

Steps:

  • Preheat oven to 425 degrees. Cut the top 1/4 inch off the garlic. Place garlic on a piece of aluminum foil. Drizzle oil over the top. Wrap in the foil and roast for 40 - 45 minutes or until browned and soft. Remove from oven. Allow to cool. Use a fork to remove cloves. Mash together in a bowl. Bring a large pot of water to boil and cook pasta according to package directions. Drain, reserve 1/2 cup pasta water. While the pasta is cooking, melt butter in a skillet over medium heat. Add in roasted garlic and cook until garlic is fragrant, about 1 minute. Stir in 1/2 of the cheese and cook just until it starts to melt. Stir in 1/2 of the cream and whisk until the cheese melts. Add in remaining cheese and cream. Continue whisking until smooth. Add pepper and parsley. If sauce appears to thick, thin with a little of the reserved pasta water. Add hot pasta and toss to coat. Add salt if needed. Serve immediately. Enjoy!

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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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