Roasted Garlic and Broccoli Alfredo Pasta

• 8 oz fettuccine pasta
• 2 cups broccoli florets
• 1 head garlic, roasted
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)

Steps

1. 1 Preheat oven to 400°F and roast whole garlic head wrapped in foil for about 40 minutes until soft.
2. 2 Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. During the last 3 minutes, add broccoli florets to the pasta.
3. 3 While pasta cooks, squeeze roasted garlic cloves into a saucepan and mash with a fork. Add heavy cream, Parmesan, and butter. Heat over medium heat, stirring constantly until thickened.
4. 4 Drain pasta and broccoli, then toss with the Alfredo sauce in the pot.
5. 5 Season with salt and pepper to taste, and add red pepper flakes if desired.
6. 6 Serve immediately, garnished with extra Parmesan if desired.

Equipment

• Large pot
• Saucepan
• Oven-safe dish for roasting garlic

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Substitute spinach for broccoli for a different veggie twist.

Substitutions

• Use light cream for a lighter option.
• Swap fettuccine for penne or spaghetti.

Pairings

• A glass of Chardonnay complements the creamy sauce.
• Freshly baked bread for soaking up every last bit of sauce.

Nutrition

Tips

• For a richer flavor, use homemade roasted garlic instead of jarred.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a bit of sauce or milk.

Serving Suggestions

• Pair with a crisp Caesar salad for a complete meal.
• A sprinkle of toasted breadcrumbs adds a nice crunch.

FAQ