Creamy Roasted Garlic Penne Recipes

CREAMY GARLIC PENNE PASTA

Steps:

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.

CREAMY ROASTED GARLIC PENNE

Steps:

• Trim the top thirds of garlic heads. Set on parchment-lined foil, drizzle with olive oil, top with thyme, and wrap. Roast at 400 degrees for 1 hour. Cook penne, reserving 3/4 cup pasta water. Squeeze garlic out of skins and heat in a skillet with pasta water and cheese, whisking until thick and creamy. Stir in cream, and penne. Season, and top with greens.

CREAMY GARLIC PENNE PASTA

Steps:

• Cook and drain pasta. Add a teaspoon of oil to keep it from sticking.
• In a large skillet, melt the butter and saute the garlic for about a minute.
• Mix in the flour and cook it for another minute.
• Pour in the chicken broth and milk. Add in the red pepper flakes, half of the parmesan cheese, chopped parsley, salt, and pepper. Cook until thickened.
• To the sauce, add the cooked pasta and the rest of the parmesan cheese. Serve while hot.

CREAMY GARLIC PENNE

Steps:

• Whisk both milks into flour in large non-stick frying pan until smooth. Add garlic and bouillon powder. Heat and stir on medium-low until boiling and thickened. Keep warm on low, stirring occasionally.
• Sauté chicken in olive oil in non-stick frying pan for 5 minutes until slightly browned. Sprinkle with cayenne and pepper. Add tomato and crabmeat. Toss well until hot. Add to milk mixture. Stir. Keep warm.
• Cook pasta in boiling water and salt in large pot or Dutch oven for 10 to 12 minutes until just tender. Drain.
• Turn pasta into serving dish. Pour sauce over top. Toss to coat. Sprinkle with Parmesan cheese and parsley.
• Makes 7 1/2 cups.

GARLIC PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

ROASTED CAULIFLOWER PENNE WITH CREAM SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss cauliflower with olive oil. Transfer to a baking sheet.
• Roast in the preheated oven for 15 minutes. Sprinkle garlic over cauliflower and toss to combine. Continue to cook until cauliflower is tender and beginning to brown, about 5 minutes longer. Remove from the oven.
• While the cauliflower is roasting, melt butter in a skillet over medium-low heat, and bring a large pot of lightly salted water to a boil.
• Add flour to the melted butter and stir until smooth. Increase heat to medium and cook, stirring often, until mixture turns a light, golden color, about 5 minutes.
• At the same time, cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1/4 cup pasta water.
• Add hot milk, 1 cup at a time, to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook, stirring constantly, for 10 minutes. Stir in Romano cheese and remove from the heat. Season with nutmeg and salt and set aside until ready to use.
• Combine penne, roasted cauliflower, bechamel sauce, and tomatoes in a large bowl. If the sauce is too thick, stir in a little of the reserved pasta water. Serve immediately with black pepper.