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- 1 head of garlic - 2 tablespoons olive oil - 8 ounces fettuccine pasta - 4 cups vegetable broth - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Cracked black pepper (for garnish) You can switch out fettuccine for any pasta you like. Penne or rotini work well. If you want a lighter dish, use half-and-half instead of heavy cream. You can also use nutritional yeast for a dairy-free cheese option. For a different flavor, swap olive oil with butter. Roasted garlic serves as the star of this dish. It adds a sweet and rich flavor. The heavy cream makes the sauce smooth and rich. Freshly grated Parmesan cheese melts easily, adding creaminess and depth. Vegetable broth gives a nice base for the pasta. Each ingredient works together to create a tasty meal. To start, we need to roast the garlic. First, preheat your oven to 400°F (200°C). Take one head of garlic and slice the top off. This exposes the cloves, making them easy to roast. Next, drizzle two tablespoons of olive oil over the garlic. Make sure to coat it well. After that, wrap the garlic in aluminum foil. Place it in the oven and roast for about 30-35 minutes. You want the cloves to be tender and caramelized. Once done, let it cool a bit before handling. While the garlic roasts, we can cook the pasta. In a large pot, add eight ounces of fettuccine pasta and four cups of vegetable broth. Turn the heat to medium and bring it to a boil. Stir occasionally to prevent the pasta from sticking. Once it reaches a boil, reduce the heat to low. Cover the pot and let it cook for about 10-12 minutes. The pasta should be al dente when done, and most of the liquid should be absorbed. Now it’s time to make the sauce. Start by removing the roasted garlic from the oven. Squeeze the roasted cloves into a bowl and mash them with a fork. This adds a deep flavor to our dish. Stir the heavy cream into the pot with the cooked pasta. Next, add the mashed roasted garlic. Mix everything until it’s well combined. Slowly add one cup of freshly grated Parmesan cheese while stirring. This will create a rich, creamy sauce. Season with salt and pepper to taste. Serve hot, and don’t forget to garnish with fresh parsley and cracked black pepper. Enjoy your delicious creamy roasted garlic Alfredo! To get that rich and creamy texture, use heavy cream. It blends well with the roasted garlic. After cooking, mix in the Parmesan cheese slowly. This helps the cheese melt nicely and makes the sauce smooth. If you want it even creamier, add a splash more cream. To stop your pasta from sticking, stir it often while it cooks. Use a large pot to give it space to move. Adding a bit of salt to the water helps too. If you notice it sticking, you can add a tiny splash of olive oil. Keep an eye on it while cooking! Seasoning is key to a great dish. Start with salt and pepper to taste. You can also add a pinch of nutmeg for warmth. Fresh parsley adds a nice touch and bright flavor. You can even sprinkle some red pepper flakes for heat. Don't be shy—taste as you go! {{image_2}} You can easily add protein to your creamy roasted garlic Alfredo. Chicken is a great choice. Cook bite-sized pieces in a skillet before mixing them in with the pasta. Shrimp is another option. Just sauté them until they turn pink and add them to the pot. For a simple twist, try adding cooked bacon. It brings a nice crunch. You can also use meat substitutes like tofu or tempeh for a plant-based protein boost. This dish shines as a vegetarian meal. Use vegetable broth to keep it meat-free. You can also add seasonal veggies, like spinach or mushrooms. Just toss them in when you add the heavy cream. Broccoli or peas work well too, adding color and nutrition. If you want a kick, add some red pepper flakes. To make this recipe gluten-free, swap out the fettuccine for gluten-free pasta. There are many options available now, such as rice or corn-based pasta. Make sure your vegetable broth is gluten-free too. Always check the label. This way, you can enjoy the creamy roasted garlic Alfredo without worry. Store your creamy roasted garlic Alfredo in an airtight container. Let it cool first. Place the leftovers in the fridge. Use them within three days for the best taste. To reheat, put the pasta in a pot on low heat. Add a splash of water or cream to keep it moist. Stir gently and heat until warm. You can also use a microwave. Heat in short bursts, stirring in between. You can freeze this dish for later use. Place it in a freezer-safe container. Leave some space at the top for expansion. It will stay fresh for up to three months. When ready to eat, thaw overnight in the fridge. Then, reheat as mentioned above. For this creamy dish, I recommend fettuccine. Its flat shape holds the sauce well. You can also try linguine or tagliatelle. Both will work nicely. Avoid using thin pasta like spaghetti. It may not hold the creamy sauce as well. Yes, you can make this dish ahead. Cook the pasta and sauce, then let it cool. Store it in the fridge for up to three days. When you’re ready to eat, reheat it gently on the stove. Add a splash of broth to help it stay creamy. To make this recipe dairy-free, swap heavy cream with coconut cream or cashew cream. Use a dairy-free cheese for the Parmesan. Nutritional yeast can add a cheesy flavor too. Always check labels to ensure they are dairy-free. This blog post covered all you need for a great Alfredo dish. We detailed the ingredients, including swaps and key elements. The cooking steps offered clear guidance on prepping garlic, cooking pasta, and mixing sauce. You learned tips for creamy texture and preventing stickiness. We also explored variations like protein options and gluten-free alternatives. With the right knowledge, you can make this dish your own. Enjoy the cooking process and delight in your tasty result!

Creamy Roasted Garlic Alfredo One Pot

Indulge in the rich and creamy goodness of this Roasted Garlic Alfredo One Pot recipe! With just a few simple ingredients, you can create a delicious, hearty meal that the whole family will love. Discover the easy steps to roast garlic and combine it with fettuccine for a creamy sauce that's bursting with flavor. Click through to explore the full recipe and enjoy a comforting dinner that’s perfect for any night!
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Ingredients
  

1 head of garlic

2 tablespoons olive oil

8 ounces fettuccine pasta

4 cups vegetable broth

1 cup heavy cream

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cracked black pepper (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves.

    Drizzle olive oil over the exposed garlic, wrap it in aluminum foil, and roast in the oven for about 30-35 minutes until tender and caramelized.

      In a large pot, combine the fettuccine pasta and vegetable broth over medium heat. Bring to a boil, stirring occasionally to keep the pasta from sticking.

        Once boiling, reduce the heat to low and cover, cooking for about 10-12 minutes or until the pasta is al dente and most of the liquid is absorbed.

          While the pasta is cooking, remove the roasted garlic from the oven. Squeeze the cloves out of their skins into a bowl and mash them with a fork.

            Stir in the heavy cream and mashed roasted garlic into the pot with the pasta. Mix until combined.

              Slowly add the grated Parmesan cheese while stirring, allowing it to melt and create a creamy sauce. Season with salt and pepper to taste.

                Serve hot, garnished with chopped parsley and cracked black pepper for an extra flavor punch.

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