Pasta with Creamy Roasted Garlic Sauce
Welcome to the November Edition of Group A’s Secret Recipe Club!!!! This will also be my final SRC post of the year as I’m taking December off. I plan to be back in February and have been working on a few posts that will go up while I’m adjusting to my new role as Mommy. It’s hard to believe that after three years of trial and tribulation we are only weeks (days?) away from being parents!!! As part of this upcoming change, I have been stalking blogs and rereading cookbooks in search of quick and easy and delicious dinners that take little thought or time. Needless to say being partnered with a(nother) vegetarian blog was perfect! Racheal is an Aussie living in Switzerland who went veggie while in her teens, as did her husband, so her kids were raised vegetarian – did I mention this was the PERFECT blog to get this month?!?! I essentially flagged every recipe on her blog before remembering there are only so many dinners in a month and cut back to a final three: vegetable tian, tofu mozzarella balls, and pasta with creamy garlic sauce. In the end the pasta won out as I just can’t say no to roasted garlic. The only “change” I made was converting the measurements – otherwise everything is as is!
2 tbsp butter
3 tbsp all-purpose flour
1 cup 2% milk, room temperature
1 pinch salt
1 head roasted garlic, mashed with any remaining roasting oil
1 cup Parmigiano Reggiano, finely grated
1 lb pasta
- Cook spaghetti according to box, drain (reserving about a 1/4 cup of the cooking water), return to pot and set aside.
- Melt the butter in a sauce pan over medium heat, then gradually whisk in the flour until combined Slowly add the milk, whisking constantly until completely incorporated after each addition.
- Add salt and cook over low heat until thickened, about 10 minutes.
- Stir in roasted garlic then add the cheese and stir until melted.
- Serve and Enjoy!
- Toss the sauce through the pasta, adding a couple of tablespoons of pasta water to loosen. Serve with a grind or two of black pepper and a sprinkle of grated Parmigiano Reggiano.
For anyone new to roasting garlic check out this link for a quick and dirty tutorial. Once you have had roasted garlic, it can be a bit hard going back to the “normal” stuff. Needless to say my final SRC post of 2015 was a huge success! This dinner came together so quickly that I can say with confidence that it will on the regular rotation once the little one arrives – one more quick and easy meal to add to the list.