Prep 15 mins
Cook 55 mins
This is a fantastic way to get that great garlic taste. Garlic puree can be used for many things. I have convinced my family that it has wonderful health benefits! What the heck, we have to try!
- 8 ounces dried fettuccine
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 lb mixed fresh mushrooms, coarsely chopped (such as button, oyster or shiitake)
- 1 cup reduced-sodium chicken broth
- 1⁄4 cup freshly grated parmesan cheese (1 oz.)
- 2 tablespoons chopped fresh onion chives or 2 tablespoons garlic sprouts
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
Roasted Garlic Puree
- 1 head garlic
- 2 tablespoons water
- 1 teaspoon olive oil
- First we need to make the garlic puree.
- Heat grill, or heat oven to 375°F.
- Stack 3 (14-inch-long) sheets heavy-duty aluminum foil.
- Slice top off garlic bulb to expose tips of cloves; place in center of foil.
- Bring foil up around garlic to form cup.
- Add 2 tablespoons water; drizzle with oil.
- Seal foil.
- Place on gas grill over medium heat, on charcoal grill 4 to 6 inches from medium coals or in oven.
- Grill 35 to 40 minutes, or bake 45 minutes, until garlic is soft.
- Cool; squeeze garlic from skin.
- Chop or process in mini food processor to puree.
- You can be doing this while we are waiting for the garlic in part.
- Cook fettuccine in large pot of boiling salted water according to package directions.
- Meanwhile, heat large skillet over medium-high heat until hot.
- Add oil and butter.
- When butter is sizzling, add mushrooms; cook 4 to 5 minutes or until tender.
- Add chicken broth and garlic puree.
- Reduce heat to medium-low; simmer 5 minutes.
- Place in large pasta bowl.
- Drain fettuccine; add to pasta bowl.
- Toss to coat with mushroom mixture.
- Sprinkle with cheese, chives, salt and pepper.