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    You are in: Home / Recipes / Roasted Garlic-Ricotta Pasta Sauce Recipe
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    Roasted Garlic-Ricotta Pasta Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    blucoat's Note:

    This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.

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    Ingredients:

    Serves: 8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
    2. 2
      Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
    3. 3
      Place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. With the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
    4. 4
      Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
    5. 5
      Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.

    Ratings & Reviews:

    • on February 17, 2009

      45

      My rating is based on taste alone, since I don't believe in downgrading recipes for things that might have been due to not following the directions. I made half of this and got three very small servings, so either my measurements were very off (which is possible- I was using frozen cubes of vegetable broth), or the servings on this recipe are somewhat inaccurate. Also, it didn't seem to require the cornstarch mixture to thicken it up, so I left it out. I'd roasted the garlic and shallots in advance, so this made for a very quick meal when I got home from work, particularly as I used an inversion blender at the end. It's pretty good- a very nice way to showcase roasted garlic.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Garlic-Ricotta Pasta Sauce

    Serving Size: 1 (35 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 38.8
     
    Calories from Fat 2
    65%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 148.0 mg
    6%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.2 g
    0%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    vegetable stock

    fat-free ricotta cheese

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