The Creamiest Roasted Garlic and Black Pepper Pasta
(Feeds 4)
Ingredients:
1 Lb of Bucatini or Spaghetti Noodle Pasta
1 Yellow Onion
1 Head of Garlic
2 Shallots
3/4 Cup of Pine Nuts
20 oz of riced Cauliflower (about 2-3 cups)
Black Pepper
Special Equipment: Large Pot, Colander, Blender.
Instructions:
1.) Boil your pasta water, place pasta noodles in water when it comes to a boil, cook until tender. (Save pasta water for more flavor).
2.) While your pasta is cooking, Roast 1 head of garlic, rough chop onion and Shallots.
3.) Strain pasta noodles in a colander, save the water for frying. In a large pot, fry your onions and Shallots until nice and golden. Splash in pasta water as needed. Continue to scrap the brown from the bottom of the pan (A splash of water here should help lift the browning).
4.) Once caramelized, add your riced cauliflower and pine nuts. Cook until nice and soft. Squeeze in your head Roasted Garlic.
5.) Once everything is cooked, let cool for a few mins, and transfer to a blender.
6.) Blend your cream sauce, add a splash of pasta water if needed.
7.) Once blended, transfer back into your large pot, heat back up your sauce. (Add garlic powder to your cream sauce if you like a more garlicy taste). Toss in your pasta noodles, and make sure all noodles are nice and covered with that cream sauce.
8.) Serve with a generous amount of black pepper on top, or herbs of your choosing. I used Parsley.
Serve and Enjoy 🙂