What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

July 26, 2010

Rosemary & Roasted Garlic Cream Pasta with Mushrooms and Sundried Tomatoes

Filed under: Pasta,Recipes,Sides — Tags: , , , , , , , — admin @ 12:27 pm

I’m drooling just typing that title.  This stuff is seriously good.  I developed the recipe after dining out one night and eating the most delicious creamy pasta dish I had ever encountered.  It was served beside bread with rosemary baked right in and I came home determined to replicate the taste combo.  I think I may have done better than the original, if I do say so myself!  This recipe would make The Pioneer Woman proud too, since I use a ton of heavy cream and a full stick of butter in the sauce!

You’ll need:

12-13 Garlic Cloves (about 2 heads)

1 quart Heavy Cream

1 stick Butter

12 – 24 ounces Mushrooms

1 Cup Sun Dried tomatoes – sliced or chopped

3/4 Cup Parmesan Cheese

Dried Rosemary

Salt & Pepper

Your choice of Pasta – Gluten Free (or Regular), prepared according to directions

Optional: 1 Tbsp Cornstarch, 1/3 Cup Milk (see Note below in directions),

What to do:

First, place garlic cloves (unpeeled) on a baking sheet lined with parchment.  Bake in a 400 degree oven for 15-20 minutes until soft and golden.

While Garlic roasts, slice mushrooms.

When Garlic is ready, remove from oven.  Let them cool at bit, and then peel the cloves.

Fold over the parchment and use your hands to mash the cloves all together.  Scrape into a mound and finish up chopping them a bit with a knife, making sure there are no large pieces.

Add mashed roasted Garlic to a large sauce pan with the Cream.

Cook while stirring over medium heat, until liquid is reduced to about 2/3 and the sauce is thickened*. 

*Note: Here’s my little cheat on this part:  I take about 1 Tbsp of Cornstarch mixed with about 1/3 cup Milk and add it to the pan to thicken up the sauce more quickly.  This also serves to stretch the recipe a bit since you will have more sauce by not allowing it to cook off so much liquid.

Add salt and pepper (about 1/2 tsp each), then set aside.

Grab another large saucepan (or pour the roasted garlic sauce into a large bowl or glass measuring cup and use the same pan – you don’t even have to wash it). 

Melt 1 stick butter over medium heat. 

 

Add Sundried Tomatoes to pan.

Then add sliced Mushrooms.

Saute for just about a minute, then return Garlic Cream Sauce to pan and stir.

Is your mouth watering yet?

Oh, it gets even better.

Add Parmesan Cheese.

Now, add a couple handfuls of dried Rosemary, which you’ll want to crumble between your hands as you add to the pan to release all the goodness in each leaf. 

I love Rosemary. 

This is my “stash”. :-)

Add salt and pepper as needed, to taste.

Mmmmmmmm…..

You can toss the sauce right in with your pasta, or just place atop individual servings. 

This recipe makes a LOT of sauce, so I like to keep the pasta and sauce separate as it works better for leftovers that way.  

If you are feeding a crowd, this quantity of sauce would  probably cover about two 16 oz. boxes of pasta.

If you like, you can slice up a grilled Chicken Breast and toss with the pasta and sauce.  Be sure to top with additional Parmesan Cheese, too!

Maybe some Bruschetta and crusty bread on the side?

We ate this last night, and we are having leftovers again tonight.  I can hardly stand the wait!

18 Comments

  1. This looks “TO DIE FOR”!!! I can’t wait to try and make it too!!!! Are those green beans and tomatoes fresh from your garden???

    Comment by Michele — July 26, 2010 @ 12:37 pm

  2. The green beans are from the garden. We’ve had SO many that I’ve had to freeze them about every other day. Our tomatoes aren’t in yet, though…really behind this year. I hope they are worth the wait!

    Comment by admin — July 26, 2010 @ 12:41 pm

  3. Woo! This looks intense!! I’m not the biggest fan of pasta but I bet I would devour this! Do you think it would work with milk instead of cream to lighten it up?

    Comment by Karla — July 26, 2010 @ 5:15 pm

  4. Karla, I’ve done it with whole milk before when I didn’t have cream. You just might need to use a bit more cornstarch to thicken the sauce. Although, I have to say, if you are going to do this…just go ALL THE WAY! LOL Just don’t eat this every week! :-)

    Comment by admin — July 26, 2010 @ 5:22 pm

  5. Oh my. Mushrooms and bacon are my two most favorite food items. I was just telling my ds the other day, if I had a website, I would call it Mushrooms and Bacon. I am looking forward to trying this.

    Comment by Chels — July 27, 2010 @ 8:59 am

  6. Chels, There’s no bacon in this (although that might be pretty darn tasty) – those are actually sundried tomatoes in the bowl up there!

    Comment by admin — July 27, 2010 @ 9:16 am

  7. How funny, I’m still drinking my coffee and was daydreaming that the sun dried tomatoes were bacon. I guess I know what I am having for breakfast.

    Comment by Chels — July 27, 2010 @ 9:35 am

  8. Yeah…they sure do look like bacon! Honestly, you really should try this recipe with bacon…fry up some extra this morning and save it for this! :-)

    Comment by admin — July 27, 2010 @ 9:38 am

  9. Oh my! I want some too!!! As I was reading it, I was thinking how wonderful bacon would be. I think I might have to add it to mine when I try this for my family. Yummmmmmmy! Look great.

    Comment by Kelly — July 27, 2010 @ 3:31 pm

  10. Oh man, I happened upon your blog and I don’t even know what to say – my stomach says YUM and my diet says run for the hills and my stomach is winning!

    lolol
    Tracy

    Comment by the crazy suburban mom — July 28, 2010 @ 8:07 am

  11. All right all right. First I have to deal with the pathetic “Horizon Organic Milk” factor? Has anyone ever tasted it? I used to use it when my kids were young, It’s the most incredible piece of heavenly flavor that lovingly passes through your mouth. Sadly, life has changed. (thanks to NOBAMA) Now I can’t afford that luxury anymore. Aaaaaa…..but there are times when it will be okay to splurge. Right? Tomorrow I’m going to make this diet killer and tell myself “everything in moderation”. I hope my picky eaters enjoy it as much as I know I will. Especially with the addition of dead pig…bacon. If my picky brood throws up a wall of Resistance tomorrow, I will certainly be doomed to 10 additional pounds that I don’t want!

    Comment by kELLY — August 3, 2010 @ 11:51 pm

  12. I am trying this tonight. Although I am a health nut so I will try to make it healthier for my family. my daughter and husband each have issues with gluten so i am always on the look out for new recipes. i am also adding crimini and shitaki mushrooms instead of portabello

    Comment by lexi — August 4, 2010 @ 1:12 pm

  13. Let me know how you change it up and how it turns out! If I can do this dish healthier, I’d sure love that because then I could have it more often! :-)

    Comment by admin — August 4, 2010 @ 1:36 pm

  14. The healthier version was fantastic! I didnt feel like I was missing out at all, and my husband loved it.

    here is what i did: instead of using 1 qt of cream i used 1 qt skim milk and made a rue for thickening. for the rue i used 2/3 extra virgin olive oil and 3/4-1 cup sorghum flour (start with 3/4 and add more to make a good paste if needed) then i added the milk and garlic. the sauce needs to come to a boil to thicken.
    i used shitaki and crimini mushrooms (they are heartier in my opinion). I also used fresh organic rosemary from a friends garden (3 sprigs) instead of dried-copped very fine
    next time i make this i am going to substitute roasted red pepper for the sun dried tomatoes and add some roasted broccoli (you can do with the garlic by adding some olive oil and salt and pepper)
    this dish was great!

    Comment by lexi — August 5, 2010 @ 12:54 pm

  15. Lexi – I’m so glad the changes worked out for you! I think the roasted red peppers would be awesome in this, too!!

    Comment by admin — August 5, 2010 @ 3:40 pm

  16. […] I’ve mentioned before how much I love Rosemary.  It’s a key ingredient in my Rosemary and Roasted Garlic Cream Pasta. […]

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