Cooking for me has never been simply a means to provide sustenance for my family. For me cooking and baking has been one way I am able to show my love. I think love and a need to nurture are what make a good cook a great cook. In my life I am always searching for great recipes to make for my family. When I came across this one at Annie's-Eats, I knew I had a winner. It was so delicious and easy to make. This recipe originally called for cooked chicken, as I'm a vegetarian I just took it out.
Pasta with Roasted Garlic, White Cheddar & Wine Sauce
Ingredients:
8 oz. tube shaped pasta, such as penne
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
¼ cup dry white wine
1 cup vegetarian chicken broth
1 cup shredded white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender
Salt and pepper, to taste
*To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the garlic in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.
Directions:
Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.
Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.
Pour the sauce over the pasta, add the broccoli and toss.
Cut the tops off of 2 heads of garlic and pull off as much of the outside loose paper as possible. Wrap in tin foil and roast for one hour @ 350* Remove from the oven and let cool.
Cut your broccoli in bite size pieces .
Boil until just barely tender and then blanche,(immerse briefly), in cold water.
Squeeze out cooled garlic by gently squeezing entire head of garlic. They should pop right out.
Mash with a fork until a pastel like substance has formed.
Melt your butter in a large skillet and then whisk in the garlic paste. Whisk for only 30-60 seconds, until garlic becomes fragrant.
Add the flour and whisk for one minute until mixture turns brown, then add vegetarian chicken broth and wine and continue to whisk.
Slowly add shredded cheese and continue to whisk until mixture is smooth.
Add sauce to drained pasta.
Add broccoli and toss. Serve warm and top with parmesan cheese and fresh parsley if you like.
Bon Appétit !
Jill
Pasta with Roasted Garlic, White Cheddar & Wine Sauce
Ingredients:
8 oz. tube shaped pasta, such as penne
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
¼ cup dry white wine
1 cup vegetarian chicken broth
1 cup shredded white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender
Salt and pepper, to taste
*To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the garlic in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.
Directions:
Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.
Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.
Pour the sauce over the pasta, add the broccoli and toss.
Cut the tops off of 2 heads of garlic and pull off as much of the outside loose paper as possible. Wrap in tin foil and roast for one hour @ 350* Remove from the oven and let cool.
Cut your broccoli in bite size pieces .
Boil until just barely tender and then blanche,(immerse briefly), in cold water.
Squeeze out cooled garlic by gently squeezing entire head of garlic. They should pop right out.
Mash with a fork until a pastel like substance has formed.
Melt your butter in a large skillet and then whisk in the garlic paste. Whisk for only 30-60 seconds, until garlic becomes fragrant.
Add the flour and whisk for one minute until mixture turns brown, then add vegetarian chicken broth and wine and continue to whisk.
Slowly add shredded cheese and continue to whisk until mixture is smooth.
Add sauce to drained pasta.
Add broccoli and toss. Serve warm and top with parmesan cheese and fresh parsley if you like.
Bon Appétit !
Jill
4 fabulous friends said:
I can almost smell the garlic from here... I have never roasted a whole garlic, I was always tempted too. The garlic paste looks sooo good and I can tell it does makes a difference, so I will make one from now on.. Thanks for sharing this recipe! U
This recipe sounds wonderful - anything with roasted garlic just makes me so happy! :) I'm glad you added this to our Two for Tuesday blog hop, but I didn't see a link back in your post (maybe I'm just missing it?). Please add it so that others can join in the fun too. Thanks! :)
oh wow this sounds delish! broccoli is my fave veggie
featured this today at "AP tuesdays" thanks for linking up!
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