Roasted Garlic Sauce for Spaghetti Squash or Cheese Tortellini

Ingredient List

2 heads of Roasted Garlic, see directions

2 Tb Olive Oil

1 C Heavy Cream, divided

1/2 C Sour Cream

1 C Parmesan Cheese, divided

1 Tb Parsley

Salt and Pepper to taste

1/4-1/2 C water, optional

Spaghetti Squash or Cheese Tortellini

This sauce is WONDERFUL!  The sweetness of the roasted garlic and the creaminess of the sauce is just wonderful! This sauce pairs perfectly with spaghetti squash or even cheese tortellini! Here is how I make the sauce!

First let me explain how you roast garlic. It is super simple. You want to take your garlic and cut the head off of most of the cloves. If I do all the heads off the cloves, I would lose half the garlic. Then drizzle lightly with olive oil. Wrap the garlic up in a foil pouch and bake for one hour at 375 degrees.

Once the garlic is roasted it will be brown and mushie. You can just squeeze the garlic out of the paper with out any issues.

Now you want to place the garlic in the food processor. You will add the rest of the ingredients into the food processor and pulse a bit. Be sure the food processor contains the garlic, sour cream, heavy cream, olive oil, parsley, salt and pepper, and Parmesan cheese. Pulse the food processor until the ingredients are combined.

Place the cream sauce into a sauce pan and over low heat cook the sauce until hot. Stir continually. You may want to thin the sauce with water. I would add that slowly so the sauce doesn’t get too runny.

Now you can pour the sauce over the Spaghetti Squash or the Cheese Tortellini.

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