We haven’t been doing a lot of real cooking lately. I have two new jobs, and have been working a LOT lately. The nights I am home, I have been defaulting to easy standards that don’t require much time, thought, or energy.
Tonight though, we decided we wanted something GOOD. Off to the store my lovely husband went to get some steaks.
While he was gone I started making the sides, including this roasted garlic cream sauce. I had fresh green beans in the oven, and have been dying to try Kalyn’s roasted green beans with mushrooms, balsamic, and parmesan. It got eaten up so fast, I didn’t have time to take a proper picture of it. Click on over to her site to see the amazingness that is that vegetable side dish. Its definitely going on the rotation.
I also had some roasted garlic in my fridge that I needed to use. My mom (Hi Mom!), gave me a darling garlic roaster a while back. Last week I broke it out and used it for the first time, but the drool-worthy end result has been stuck in my fridge waiting to be put to good use.
The roasted garlic adds a whole new dimension to a dish that I’ve been making fairly regularly for a few years now. I also loved the addition of the fresh basil. Try this sometime soon with a steak of your own, or chicken, or all by itself.
What is your favorite pasta shape?
I am really partial to rotini myself, but love fettucini or linguine for creamy sauces like this.
- 2 tsp roasted garlic
- 3 TBSP butter salted
- 2 cups heavy cream
- 2/3 cup parmigiano reggiano
- salt to taste
- Melt butter in a small saute pan over medium-low heat. Add in roasted garlic and stir around, cooking about 30 seconds. Add in cream.
- While stirring frequently, let cream simmer until reduced by almost half.
- Add in reggiano, stir well, and salt to taste. Toss with fettucini noodles and stir in basil.