Total Time
Prep 0 mins
Cook 15 mins

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.

Ingredients Nutrition

  • 1 12 cups cream
  • 34 cup parmesan cheese, grated
  • 2 tablespoons garlic, roasted and pureed
  • salt and pepper


  1. 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.
  2. Heat cream in a skillet or saucepan.
  3. Whisk in parmesan cheese and garlic, until thick and smooth.
  4. Reduce heat, add salt (or thyme) and pepper to taste.
  5. Serve over hot cooked pasta.