If you never make any other recipe on here… at least make this one… This is my new all time favorite indulgent comfort food recipe… EVER!! I haven’t posted for a while but this baby is worth the wait!! I made it on Stacey night which made it all the more amazing! Amazing food and amazing friends… I’m living the dream!!
This was surprisingly easy to put together. My goal was to copy my favorite dish at Romano’s Macaroni Grill at home and gluten free. It was a creation I picked from the make your own pasta menu and I think I nailed it!!!
OK, let’s get started…
First things first… roasted garlic. You can pretty much add this to anything and make it amazing and it’s so simple to do. Slice the top of the garlic head off and drizzle with olive oil. Wrap the whole thing in foil and bake at 350 for 45 minutes-an hour, depending on the size of the head of garlic. Allow to cool. Your house will smell amazing, forget air fresheners… just roast garlic everyday!!
In a blender/Ninja pour in heavy cream and drop in the cloves of roasted garlic. You can squeeze them out or use a small knife to pick them out. I picked mine to be sure I got it all out 🙂 You want to blend this slightly to smooth the garlic. Don’t over do it… you DON’T want roasted garlic whipped cream… that would be weird…
Oh, and you should have been boiling some pasta 🙂 I used Tinkyada gluten free fettuccine. By now it is done and you can toss that right into the pan and let it soak up some of that yummy sauce… oh, goodness…
Now for the best part… put all of this goodness into a large bowl and top with fresh mozzarella balls or slices… be still my heart… Enjoy!!! The mozzarella will start to soften on the way to the table but still be slightly cold on the inside…
I could eat this every day. I shouldn’t… but I could 😉
My husband requested grilled or leftover roasted chicken with this next time but it did stand alone as a meatless dish quite well!!
Pasta w/Roasted Garlic Cream Sauce
1 quart heavy cream
1 head roasted garlic
1/2 tsp fresh ground black pepper
3 Tbs fresh parsley, chopped
2 tsp salt
1 cup parmesan cheese
caramelized onions – 2-3 onions, 3 tsps combo of oil and butter, salt & sugar (optional)
1 small head of broccoli, chopped into bite sized pieces
1/2 cup toasted pine nuts/sunflower seeds
fresh mozzarella balls or slices
Roast garlic, allow to cool. If adding onions, start them first by heating oil and butter in large skillet. When hot add in onions, lightly salt and sprinkle with sugar. Allow to cook until soft and brown (about 25-30 mins), stirring occasionally. If pan gets dry add a splash of water.
When onions are about 1/2 done blend heavy cream and roasted garlic cloves until smooth. Don’t over whip! Pour into large pan, add in 2 Tbs parsley and pepper. Bring to boil and reduce to simmer for 15 minutes. Start pasta. When there are about 3 minutes left on the sauce drop in broccoli to slightly soften. After the 15 minutes add to the sauce parmesan and salt. Stir until combined.
Pasta should now be done. Drain pasta and add into sauce. Stir well to coat past. Add in onions and nuts, stir. Pour all into large serving bowl and top with fresh mozzarella and remaining parsley. Enjoy!!