Creamy Roasted Garlic and Goat Cheese Rigatoni

• 12 oz rigatoni
• 4 heads garlic
• 2 tbsp olive oil
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 8 oz goat cheese, crumbled
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Optional: Red pepper flakes for garnish

Steps

1. 1 Preheat oven to 400°F. Slice off the tops of garlic heads, drizzle with olive oil, wrap in foil, and roast for 40 minutes.
2. 2 Meanwhile, cook rigatoni in salted boiling water until al dente. Drain and set aside.
3. 3 In a large skillet, melt butter over medium heat. Whisk in flour to create a roux; cook for 2 minutes.
4. 4 Slowly whisk in milk and cream, stirring constantly until thickened.
5. 5 Squeeze roasted garlic cloves into the sauce and stir in goat cheese until melted.
6. 6 Season with salt, pepper, and nutmeg. Stir in Parmesan cheese.
7. 7 Combine sauce with rigatoni; toss to coat. Garnish with parsley and optional red pepper flakes.
8. 8 Serve immediately for best texture and flavor.

Equipment

• Large pot for pasta
• Skillet or saucepan
• Whisk
• Oven with foil

Variations

• Add sautéed spinach or sun-dried tomatoes for extra flavor and texture.
• Use mascarpone cheese for an even creamier sauce.

Substitutions

• Substitute goat cheese with feta for a tangier flavor.
• Use almond milk for a lighter option and dairy-free alternative.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For a smoother sauce, squeeze roasted garlic through a fine mesh sieve.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with added milk.

Serving Suggestions

• Serve with a side of garlic bread and a crisp green salad.
• Pair with a glass of Chardonnay or Pinot Noir.

FAQ