One thing to know about me, I LOVE garlic. I can put in on/in/with everything I eat (ok, almost everything).
I credit my intense love of garlic to the smell of my Grandma's kitchen when we would visit. She cooked her spaghetti sauce from scratch, and the smells would waft out from the kitchen as she worked. Even when I try to cook that recipe exactly as she tells me, it is never quite as good. There is something extra special about a grandma's cooking.
Back to this tortellini recipe- it is delicious. Sometimes I have intense cravings for a good old fashioned pasta dinner. So, while this may not be the healthiest meal you will see put up on this blog, it is made from scratch with wholesome ingredients (minus the tortellini- that is one recipe I have not tried yet!) I fully support a pasta meal with a cream sauce that you make yourself- You know the exact ingredients going into your body. No funny preservatives similar to what you would see in a glass jar of creamy pasta sauce.
Give this easy recipe a try- you will not be disappointed.
Ingredients
2 Heads of Garlic
Olive Oil
1 Cup Heavy Cream
1/4 Cup Sour Cream
1 Cup Shredded Parmesan Cheese
1 18 to 24 oz of Tortellini (I used 18 oz for this recipe)
3 Tablespoons Butter
Parsley to Garnish
STEP ONE: Roasting the Garlic: Preheat your oven to 375 degrees. Peel the outer papery layers off the garlic. Chop the top part off. Place the garlic heads each on their own piece of foil.
Drizzle one teaspoon of olive oil on top of each head. Wait 2 minutes, then drizzle one more teaspoon. Wrap each head up in the foil and put in the oven for one (1) hour.
Drizzle one teaspoon of olive oil on top of each head. Wait 2 minutes, then drizzle one more teaspoon. Wrap each head up in the foil and put in the oven for one (1) hour.
Roasted Garlic!
STEP TWO: When the garlic has finished roasting, pop each clove out and put into a food processor. (It already smells amazing).
Also, add in 2 Tablespoons Olive Oil and 1/4 Cup Heavy Cream. Blend until garlic is pulverized.
Now doesn't that look tasty?
STEP THREE: Into the food processor, add 3/4 Cup Heavy Cream, Sour Cream and 1/2 Cup Shredded Parmesan Cheese. Add salt/pepper to your liking. Now blend for 45 seconds until all ingredients are combined.
STEP FOUR: Melt 3 Tablespoons Butter in a large skillet over medium heat. Add the tortellini all in to the butter.
Pour the cheese sauce you made on top. Stir to combine. Cook for 10 minutes.
Tell me that does not smell incredible?
STEP FIVE: Sprinkle remaining 1/2 Cup of Parmesan Cheese on top of tortellini and stir to combine.
STEP SIX: Garnish with fresh parsley and enjoy!
Printable Recipe
Ingredients
2 Heads of Garlic
Olive Oil
1 Cup Heavy Cream
1/4 Cup Sour Cream
1 Cup Shredded Parmesan Cheese
1 18 to 24 oz of Tortellini (I used 18 oz for this recipe)
3 Tablespoons Butter
Parsley to Garnish
STEP ONE: Roasting the Garlic: Preheat your oven to 375 degrees. Peel the outer papery layers off the garlic. Chop the top part off. Place the garlic heads each on their own piece of foil. Drizzle one teaspoon of olive oil on top of each head. Wait 2 minutes, then drizzle one more teaspoon. Wrap each head up in the foil and put in the oven for one (1) hour.
STEP TWO: When the garlic has finished roasting, pop each clove out and put into a food processor. (It already smells amazing). Also, add in 2 Tablespoons Olive Oil and 1/4 Cup Heavy Cream. Blend until garlic is pulverized.
STEP THREE: Into the food processor, add 3/4 Cup Heavy Cream, Sour Cream and 1/2 Cup Shredded Parmesan Cheese. Add salt/pepper to your liking. Now blend for 45 seconds until all ingredients are combined.
STEP FOUR: Melt 3 Tablespoons Butter in a large skillet over medium heat. Add the tortellini all in to the butter. Pour the cheese sauce you made on top. Stir to combine. Cook for 10 minutes.
STEP FIVE: Sprinkle remaining 1/2 Cup of Parmesan Cheese on top of tortellini and stir to combine.
STEP SIX: Garnish with fresh parsley and enjoy!
Recipe originally adapted from: http://www.mrshappyhomemaker.com/2014/06/easy-roasted-garlic-alfredo-tortellini/
No comments:
Post a Comment