Creamy Roasted Garlic Parm Pasta

Difficulty Level: Easy

Cook Time: 1.5 hours

Serving Size: 2-4 servings

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Fusilli tossed in a creamy garlic Parmesan sauce and topped with golden toasted garlic breadcrumbs. This flavorful pasta features garlic four ways: roasted, sliced, minced, and in the crispy garlic breadcrumbs. It’s an easy, comforting dinner that’s perfect for busy weeknights.

INGREDIENTS:

Garlic Parm Pasta:

• 1/2 lb. fusilli

• 2 bulbs of garlic

• 4 garlic cloves, minced

• 4 garlic cloves, sliced

• 3 tbsp. extra virgin olive oil

• 3/4 cup heavy cream

• 1/2 cup Parmigiano Reggiano, finely grated

• 1 tbsp. Italian parsley, finely chopped

• 1/2 cup lemon-garlic panko breadcrumbs

• Salt to taste

  
  

Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 tsp. salt

  
  

Directions:

Roasted Garlic:

1. Preheat oven to 400°F.

2. Slice the top off of the garlic bulbs so the cloves are showing. Drizzle with 1 tbsp. olive oil and sprinkle with salt. Wrap in tin foil and roast in the oven for 45-50 minutes until the cloves are soft and golden brown in color.

3. Allow to cool and then squeeze out the roasted garlic into a small bowl. Mash the garlic into a paste and set aside.

   
   

Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan until golden brown.

Garlic Parm Pasta:

1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

2. Add the olive oil to a large sauté pan over medium-low heat and sauté the minced and sliced garlic for 1-2 minutes, until fragrant.

3. Stir in the roasted garlic and heavy cream.

4. Add the pasta to the pan along with 1/4 cup of pasta water, Parmigiano and salt to taste. Toss over medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

5. Plate and top with lemon-garlic panko breadcrumbs, parsley and more Parmigiano.