Before today I had never roasted any garlic and also had never used Bow Tie pasta for anything. Both have always intrigued me. So I decided to try them in a recipe together. Of which the end result is scrumptious!
The ingredients are simple and few:
16 oz. Mini Farfalle*
1½ cups milk
1½ heads roasted garlic
2 Tablespoons flour
2 ounces cream cheese
1 cup Parmesan cheese, shredded
3 Tablespoons butter
To roast the garlic:
Heat oven to 375°. Cut the tops off of the garlic bulbs. Place them in a foil lined pan.
Drizzle with olive oil. Tent the foil, closing all sides.
Bake for 1 hour. When it's finished roasting allow to cool until you can handle it without burning your hand. Squeeze the pulp out of the skins.
Cook pasta according to package direstions.
In a saucepan, whisk together milk and flour until smooth. Add the garlic pulp and softened cream cheese. Stir over medium-low heat until cream cheese is melted and the mixture is smooth. Bring to a boil, stirring constantly. When it begins to thicken (about 2 minutes) add the Parmesan cheese and butter.
Whisk until blended.
Pour over drained pasta and toss gently till evenly distributed.
I'll tell you a secret, I forgot to add the butter, but was good anyway.☺And had less calories. But the next time I think I want the butter too!
I garnished it with one of my favorite seasonings, Basil and Garlic from 'Perfect Pinch' and fresh chopped parsley.
*For a creamier pasta I would use only 8 ounces of Farfalle the next time.
Here are four of my favorites in the kitchen. I purchase them at Wal-Mart.
Enjoy your pasta! ☺