Roasted Garlic Asiago Fettuccine
Delicious pasta dish with flavors that will knock your socks off! This fettuccine dish is made with a creamy sauce that features roasted garlic and Asiago cheese. This pasta dish is served with pine nuts and parsley.
CREAMY FETTUCCINE
You might think I’m a crazy foodie but I love to cook. I love creating new dishes and throwing ingredients together to see what I can come up with. It might also sound a little crazy, but I love the aroma of many different foods. When certain smells fill my house, it’s better than any air freshener.
I also don’t wash my hands for a while after handling certain herbs because I love the way my hands smell. My husband often catches me standing in the kitchen, sniffing my hands. Crazy? Maybe a little but basil smells heavenly, especially combined with garlic. (Making pesto is a sensory overload for me and I love it!)
Do you have favorite food scents?
There are so many food scents that I just LOVE. In fact, I think some of them have actually been made into scented candles and it was a genius idea. Herbs like basil, cilantro, and rosemary, all great and all often seen in fragrances combined with something sweet and fruity. But how about basil and garlic together? As I already mentioned, I could sniff my hands all day long after making pesto.
I also love when the scent of roasted garlic fills my kitchen.
Garlic in general is a wonderful scent but when it’s roasting in the oven and quickly fills the house with that aroma, I can hardly wait to taste it. That is a missed opportunity for candle makers right there. Although, I probably wouldn’t buy it because it would make me hungry just like a cookie scented candle does.
Roasted garlic tastes as good as it smells. It’s great to add to pasta, potato, and chicken salads. Try using it in a dip or a spread, or just spread some on a toasted piece of bread with a little bit of olive oil drizzled on top. Another great way to use roasted garlic is in sauces, just like in this fettuccine dish. It might be a simple sauce but it is PACKED full of great flavors.
Some More Pasta Recipes To Try:
Ravioli in Creamy Red Pepper Sauce
Lemon Pepper Chicken Fettuccine
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Roasted Garlic Asiago Fettuccine
Ingredients
- 1 bulb of garlic
- 2 tsp olive oil
- 1 lb uncooked fettuccine
- 1-2 Tbsp olive oil
- 1/2 small Vidalia onion
- 2 cups heavy whipping cream
- 1 1/2 cups freshly grated Asiago Cheese
- Salt
- 1/4-1/2 cup pine nuts
- Parsley to garnish
Instructions
- Roasted garlic:
- Preheat oven to 400.
- Cut off tips from garlic cloves still on the bulb (leave skin on) and place them on an aluminum foil square that you can wrap it in. Drizzle some olive oil on the garlic bulb. Wrap it in aluminum foil. Place wrapped garlic on the baking sheet.
- Bake garlic for 40-45 minutes, depending on the size of the bulb.
- Take out of the oven and set aside to cool down.
- Pasta:
- Cook pasta according to the package instructions, drain off water and set aside.
- In a medium pot, heat up oil over medium heat.
- Add sliced onion and saute until golden.
- Take out all the roasted garlic from the skin and add it to the pot. Stir and slowly start adding heavy whipping cream, keep stirring slowly.
- Grate Asiago cheese and add it to the cream once cream is heated through. Keep stirring until the cheese is melted.
- Add salt to taste.
- Add pasta to the sauce and mix well.
- Top pasta off with pine nuts and parsley when ready to serve.
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Very good!! I added sautéed shrimp to it and instead of heavy cream, substituted light cream (one part milk, one part cream) and it was delicious. I really loved this very much.
Glad you liked it, Erica!
This recipe sounds delicious, but I don’t have any pine nuts, but could I use cashew nuts?
Hi Peggy,
You can omit the pine nuts or use cashews if you still want that crunch. I hope you enjoy the recipe!
I can’t find Asiago cheese. Is there a different cheese I can use? Parmesan?
Hi Traci,
Yes, you can use parmesan or parmigiano reggiano you won’t find it in the pre-shredded cheeses but in the deli cheese section of your grocery store.
This looks absolutely delicious and I’m definitely going to give this a try. I have a question in regards to the garlic tho, once i remove the garlic from the bulb & remove the skin am i supposed to add the garlic pieces just as is? Or do i have to finely chop the garlic or slice them into thin pieces? Thank you and i hope you’re staying safe and healthy thru these tough times that we’re all facing at the moment.
Hi Vanessa,
In this recipe, you will want to roast the garlic. To do this you leave the bulb of garlic together with the skin and cut off tips from garlic cloves still on the bulb so they stay together as one big bulb like the recipe states. Once you roast the garlic you can squeeze it out from the skin and it will be very soft so you will not have to chop it up you can just add it to the pan. I hope you like it!
Fresh mushrooms plus I added a bit of sliced radishio Topping for another flavor to this outstanding recipe. It is possibly my favorite pasta sauce and I love my pasta.
Looks absolutely delicious — company worthy for sure. I don’t think I’ve come across any of your pasta dishes that I wouldn’t love to dive into. BTW! How’s the new mamma and baby doing?? Big brother will be such a great protector. Have a great day — great recipe, as always.
Awe, thank you Marisa!!
I’m now starting to get back into the swing of things and she is growing like a weed!