Best Roasted Garlic Fettuccine Alfredo Recipes

ROASTED GARLIC FETTUCCINE ALFREDO

Roasted Garlic Fettuccine Alfredo image

This rich side of fettuccine with spinach in a garlic-wine sauce will dress up any simple entree.-Andrea Larson, Puyallup, Washington

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 whole garlic bulb
3 tablespoons olive oil, divided
1 package (12 ounces) fettuccine
1 shallot, chopped
1 tablespoon butter
1-1/2 cups heavy whipping cream
3/4 cup white wine or chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Havarti cheese
2 cups chopped fresh baby spinach
1/2 cup shredded Parmesan cheese

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with 1 tablespoon oil. Wrap in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside., Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shallot in butter and remaining oil until tender. Stir in the cream, wine, salt and pepper; cook for 4-5 minutes. Add Havarti cheese; cook for 2-4 minutes or until sauce is thickened, stirring occasionally. Stir in spinach. , Drain fettuccine; place in a large bowl. Add cream sauce and garlic; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 418 calories, Fat 27g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

ROASTED GARLIC FETTUCCINE ALFREDO RECIPE - (4/5)

Roasted Garlic Fettuccine Alfredo Recipe - (4/5) image

Provided by á-49134

Number Of Ingredients 9

Ingredients

1 head garlic
1 teaspoon olive oil
1 pound dried fettuccine pasta
1/2 cup butter, 1 stick
1 cup heavy cream
2 cups freshly grated Parmesan cheese
1/2 teaspoon fresh cracked black pepper
1/4 cup chopped fresh parsley
Salt

Steps:

Preheat oven to 425 degrees. Cut the top 1/4 inch off the garlic. Place garlic on a piece of aluminum foil. Drizzle oil over the top. Wrap in the foil and roast for 40 - 45 minutes or until browned and soft. Remove from oven. Allow to cool. Use a fork to remove cloves. Mash together in a bowl. Bring a large pot of water to boil and cook pasta according to package directions. Drain, reserve 1/2 cup pasta water. While the pasta is cooking, melt butter in a skillet over medium heat. Add in roasted garlic and cook until garlic is fragrant, about 1 minute. Stir in 1/2 of the cheese and cook just until it starts to melt. Stir in 1/2 of the cream and whisk until the cheese melts. Add in remaining cheese and cream. Continue whisking until smooth. Add pepper and parsley. If sauce appears to thick, thin with a little of the reserved pasta water. Add hot pasta and toss to coat. Add salt if needed. Serve immediately. Enjoy!