Roasted garlic cream sauce


2 large heads garlic 600 ml/1 pint double cream

3 thin strips lemon peel salt and pepper

350 g/12 oz dried fettuccine or tagliatelle 35 g/1 oz freshly grated Parmesan

2 tbsp chopped fresh flat-leafed parsley, to serve

Separate the garlic cloves, removing as much of the papery skin as possible, but leaving a thin layer intact. Place the cloves in a shallow ovenproof dish. Roast in a preheated oven at 200‚°C/400‚°F/

Gas Mark 6 for 7-10 minutes until the cloves feel soft.

When the garlic is cool enough to handle, remove the skin. Put the cloves in a small saucepan with the cream and lemon peel. Bring to the boil, then simmer gently over low heat for about 5 minutes until thickened. Push the sauce through a fine-meshed sieve, pressing with the back of a wooden spoon. Return to the saucepan. Season with salt and pepper and set aside.

Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Stir the Parmesan into the sauce and reheat gently. Pour the sauce over the pasta and toss well to mix. Sprinkle with the parsley. Serve immediately.

Roasted garlic cream sauce Photo Gallery

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