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!

Powered by WordPress