Recipe by yooper
If you can't get enough garlic, then I urge you to try this easy recipe. Cook time does include the time it takes to roast the garlic. I guarantee you will be safe from vampires after consuming this dish!
Top Review by Biscuit Bakin' Filly
This was a very easy recipe. I recommend using 2 heads of garlic if you are a big garlic fan. I added chicken and mushroms to mine and used a blend of three cheeses as well.. This will definitely be a repeat at our house!!!
- 1 -2 head garlic (depending on how intense you want your sauce)
- 1 -3 tablespoon olive oil, divided
- 1 cup heavy cream
- 1⁄4 cup sour cream
- 1⁄4 cup parmesan cheese, grated
- salt and pepper
- 1 (14 ounce) package tortellini (fresh or frozen)
- 1 tablespoon butter
Directions See How It's Made
- Preheat oven to 350°F.
- To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
- Place the heads in a square of aluminum foil with the head facing up.
- Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
- Seal the foil and roast for 1 hour.
- Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
- Place the roasted garlic into a blender or food processor.
- Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
- Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
- Whirl to combine.
- Sauce will be thick at this point. Set aside.
- Cook the pasta until al dente; drain.
- Melt the butter in a skillet.
- Add the pasta and toss with the butter until coated.
- Add the sauce, cook and stir until sauce becomes thin.
- Simmer for 10 minutes, stirring occasionally.
- Serve immediately with extra Parmesan cheese on top to desired taste.
- To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.