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- 12 oz fettuccine pasta - 1 bulb of garlic - 2 tablespoons olive oil - 3 cups vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) - 1 teaspoon Italian seasoning - Zest of 1 lemon (optional for brightness) For this One-Pot Creamy Roasted Garlic Alfredo Pasta, you need simple ingredients. Each one plays a key role in making the dish flavorful and creamy. First, you have fettuccine pasta. It gives a nice, thick bite to the dish. Then, the bulb of garlic brings a rich, sweet flavor. Roasting the garlic changes its taste and makes it soft. The olive oil adds a nice, smooth texture. Next, the vegetable broth acts as our cooking liquid. It is a great way to add flavor without using meat. Heavy cream makes the sauce rich and creamy, while the grated Parmesan cheese adds a salty, cheesy kick. Salt and black pepper make sure to season the dish just right. Don’t forget the fresh parsley for a pop of color! The Italian seasoning gives the dish a nice herb flavor. Lastly, the lemon zest is optional but adds a bright touch. Each ingredient works together to create a dish that is not only tasty but also easy to make in one pot. Enjoy gathering these ingredients to start your cooking adventure! - Preheat your oven to 400°F (200°C). - Slice the top off the bulb of garlic. - Drizzle 1 tablespoon of olive oil over the bulb. - Wrap the garlic tightly in aluminum foil. - Roast for 30 to 35 minutes until the cloves are soft. Roasting garlic makes it sweet and rich. The warm smell fills your kitchen. You want it soft and caramelized for great flavor. - In a large pot, heat 1 tablespoon of olive oil over medium heat. - Add 3 cups of vegetable broth and 1 cup of heavy cream. - Mix in 1 teaspoon of Italian seasoning. - Stir well and bring to a gentle simmer. This sauce base is key for a creamy texture. The broth adds depth, while the cream makes it rich. - Add 12 oz of fettuccine pasta to the sauce. - Stir to make sure the pasta is well mixed. - Cook for 10 to 12 minutes, stirring often, until al dente. Cooking the pasta in the sauce lets it absorb the flavors. Al dente means it has a slight bite, which is perfect for this dish. - Remove the roasted garlic from the oven. - Let it cool for a few minutes. - Squeeze the soft garlic cloves into a bowl. - Use a fork to mash the cloves until smooth. Mashing the garlic gives it a creamy consistency. This adds a wonderful sweetness to the dish. - Lower the heat to low after cooking the pasta. - Stir in 1 cup of grated Parmesan cheese and the mashed garlic. - Mix until the cheese melts and the sauce is creamy. - Taste and season with salt, black pepper, and lemon zest as desired. Combining all these ingredients makes the dish sing! The cheese adds a salty kick, while the garlic brings warmth. - Remove the pot from the heat. - Let the sauce thicken for a couple of minutes. - Serve hot, garnished with fresh parsley and extra Parmesan. This final step makes the pasta even creamier. The garnish adds a pop of color and freshness. Enjoy your delicious creation! - To make sure your sauce is creamy, use heavy cream. - Stir the sauce well as you add the cheese to melt it fully. - Taste your sauce before serving. Add salt and pepper as needed. - Cook the pasta until it is al dente. This means it should be firm but not hard. - Stir the pasta often while it cooks. This helps it cook evenly and prevents sticking. - You can swap fettuccine for any long pasta like spaghetti or linguine. - For a dairy-free option, use coconut milk or a nut-based cream. It adds a nice flavor! {{image_4}} You can easily boost your One-Pot Creamy Roasted Garlic Alfredo Pasta with some protein. - Grilled chicken or shrimp: Adding grilled chicken or shrimp gives a nice flavor and texture. Simply grill your choice, cut it into pieces, and stir it in when you mix in the cheese and garlic. - Vegetarian protein options: If you prefer a meatless dish, try adding chickpeas or lentils. They pack protein and blend well with the creamy sauce. Adding vegetables makes the dish more colorful and healthy. - Spinach, mushrooms, or peas: Spinach wilts nicely and adds a fresh taste. Mushrooms bring a savory depth. Peas add little bursts of sweetness. Toss any of these in with the pasta near the end of cooking. - Seasonal vegetable suggestions: Use seasonal favorites like zucchini in summer or butternut squash in fall. These can enhance the dish and make it even more delicious. You can elevate the flavors of your pasta with some simple enhancements. - Extra herbs and spices: Fresh basil or thyme can add a lovely aroma. A pinch of red pepper flakes can give it a nice kick. - Lemon or truffle oil options: A splash of lemon juice brightens the dish and balances the cream. Truffle oil adds a rich, earthy flavor. Just a drizzle makes a big difference! To keep your One-Pot Creamy Roasted Garlic Alfredo Pasta fresh, cool it first. Once it cools, place it in an airtight container. This helps seal in the flavor and keeps out air. Store it in the fridge for up to three days. If you want to save it longer, freezing is a great option. When it's time to enjoy the leftovers, the best way to reheat is gently. You can use the stove or microwave. If using the stove, add a splash of vegetable broth or cream to the pot. Stir often over low heat. This helps keep the sauce creamy and prevents it from drying out. If using the microwave, heat in short bursts. Stir between each burst to ensure even heating. To freeze your pasta, start by letting it cool completely. Then, portion it into smaller containers. This makes it easier to thaw just what you need. Seal the containers tightly and label them with the date. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge and reheat as mentioned above. Yes, you can use different types of pasta. I often use penne or rotini. Just adjust the cooking time as needed based on the pasta shape. Make sure it cooks until al dente. This helps the sauce stick better. The garlic is ready when it feels soft to the touch. You can also smell its sweet aroma. If it looks golden brown, that’s a good sign! Let it cool before you mash it. Absolutely! For a vegan version, swap heavy cream with coconut milk or cashew cream. Use vegan cheese or nutritional yeast in place of Parmesan. This keeps the dish creamy and tasty. The pasta stays good for about 3 to 5 days in the fridge. Store it in an airtight container. Before serving, reheat gently on the stove or in the microwave. Yes, you can prepare this dish ahead of time. Just make the pasta and sauce, then store them separately. When ready to serve, reheat and mix them together. This way, you preserve the creamy texture. This blog post guides you through making a delicious fettuccine Alfredo. You learned essential ingredients and easy steps for roasting garlic, crafting the sauce, and cooking pasta. I shared tips for perfect texture, flavor variations, and storage advice. Take this knowledge and create a tasty meal that satisfies. With practice, this dish can become a favorite in your kitchen. Enjoy the cooking journey!

One-Pot Creamy Roasted Garlic Alfredo Pasta

Indulge in the creamy goodness of One-Pot Creamy Roasted Garlic Alfredo Pasta that’s easy to prepare and packed with flavor! This delightful dish combines fettuccine pasta, roasted garlic, and rich Parmesan cheese in just one pot, making dinner a breeze. Perfect for busy weeknights or impressing guests, this recipe is a must-try. Click through now to explore this delicious recipe and elevate your pasta game!
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Ingredients
  

12 oz fettuccine pasta

1 bulb of garlic

2 tablespoons olive oil

3 cups vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

1 teaspoon Italian seasoning

Zest of 1 lemon (optional for brightness)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Carefully slice the top off the bulb of garlic, exposing the individual cloves. Drizzle 1 tablespoon of olive oil over the bulb and wrap it tightly in aluminum foil. Place the wrapped garlic in the oven and roast for approximately 30 to 35 minutes, or until the cloves are soft and caramelized.

    Prepare the Sauce Base: In a large pot or deep skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Allow it to warm up for a minute.

      Build the Creamy Foundation: Once the oil is hot, add the vegetable broth and heavy cream into the pot alongside the Italian seasoning. Stir well and bring this mixture to a gentle simmer.

        Cook the Pasta: Add the fettuccine pasta to the simmering broth mixture, stirring to ensure that every strand is submerged. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and absorbed some of the liquid.

          Prepare the Roasted Garlic: While the pasta cooks, carefully remove the roasted garlic from the oven and let it cool for a few minutes. Once it's cool enough to handle, squeeze the softened garlic cloves out of their skins into a small bowl. Use a fork to mash the garlic cloves until smooth.

            Combine and Creamify: Once the pasta has reached the desired tenderness, reduce the heat to low. Stir in the grated Parmesan cheese and the mashed roasted garlic. Mix until the cheese melts completely and the sauce becomes creamy. Taste and season with salt, black pepper, and lemon zest for an added zing, if desired.

              Thicken the Sauce: Remove the pot from the heat and allow it to sit for a couple of minutes. This allows the sauce to thicken slightly.

                Serve and Garnish: Serve the delicious pasta hot, garnished with freshly chopped parsley and an extra sprinkle of Parmesan cheese if you like a little more cheesy goodness.

                  Prep Time: 10 min | Total Time: 50 min | Servings: 4