ROASTED GARLIC FETTUCCINE ALFREDO
This rich side of fettuccine with spinach in a garlic-wine sauce will dress up any simple entree.-Andrea Larson, Puyallup, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with 1 tablespoon oil. Wrap in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside., Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shallot in butter and remaining oil until tender. Stir in the cream, wine, salt and pepper; cook for 4-5 minutes. Add Havarti cheese; cook for 2-4 minutes or until sauce is thickened, stirring occasionally. Stir in spinach. , Drain fettuccine; place in a large bowl. Add cream sauce and garlic; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 418 calories, Fat 27g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
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
CREAMY ROASTED GARLIC SAUCE
Steps:
- Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered. In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
GARLIC ALFREDO SAUCE
Make and share this Garlic Alfredo Sauce recipe from Food.com.
Provided by CookingONTheSide
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, melt butter over medium-high heat.
- Add onion and garlic and cook for 4 minutes, stirring frequently, or until onion is tender.
- Reduce heat to medium-low.
- Add flour, and cook, whisking constantly for 2 minutes.
- Gradually add half-and-half, whisking constantly, for 8-10 minutes or just until mixture comes to a boil.
- Remove from heat, and stir in nutmeg, salt and pepper.
- Add cheese, stirring until melted and smooth.
- Serve with pasta, vegetables, chicken or seafood.
ROASTED GARLIC FETTUCCINE ALFREDO RECIPE - (4/5)
Provided by á-49134
Number Of Ingredients 9
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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