Description

Make a vegetarian pasta dish that is satisfying and easy but so delicious, you may need to double the recipe. Serve with a salad and garlic bread.

Ingredients

• 2 whole heads of roasted garlic (see directions at the bottom)
• 2 T. olive oil
• 1 c. heavy cream, divided
• heaping ¼ c. sour cream
• ½ c. shredded Parmesan cheese + another 1/4 -1/2 c., divided
• salt & pepper, to taste
• 14 oz. cheese tortellini (refrigerated or frozen, if using frozen, cook according to directions in advance
• 3 T. butter
• parsley for garnish, optional

Steps

1. Roasted garlic:
2. Slice off the top ends of the entire garlic head, leaving the root bottom alone. Place them in a tin foil ‘boat’, then pour about 1 teaspoon olive oil over each head. Fold the ends of the foil up over the garlic, making an aluminum foil purse of sorts. Bake at 350 degrees for 1 hour. Remove from oven and set aside until cool enough to handle, or refrigerate if using it later.
3. In a food processor or blender, combine the 2 heads of roasted garlic cloves, olive oil, and ¼ c. heavy cream. Blend until garlic is pulverized. Pour the remaining ¾ c. heavy cream, sour cream, & ½ c. shredded Parmesan cheese into the garlic mixture. Season to taste with salt & pepper. Blend the mixture 30-60 seconds until everything is combined. The mixture will be thick & slightly lumpy, which is fine. Set the sauce aside.