I bet you’re never going to come back here to read or tell your friends about 365. Leann, that’s SO awesome to hear, thank you!! Roasted Garlic Alfredo Sauce – makes about 2 cups Ingredients1 head of garlic 6 tablespoons unsalted butter 1 3/4 cup heavy cream 1 1/4 cup freshly grated Parmesan cheese salt to taste 1/2 teaspoon freshly ground black pepper 2 teaspoons flour mixed with 1 tablespoon heavy cream. Freshly shredding a block of Parmesan makes it even better. The Best Roasted Garlic Alfredo Sauce We’ve Ever Eaten. Add the cream and roasted garlic, and heat to very warm, but DO NOT boil. Beth, first of all, congratulations of your baby! How to Make Cajun Chicken with Roasted Garlic Alfredo. Thank you so much for letting me know. !Thank you SO much, that is so sweet!! Hi Lynn, I tried your recipe a couple of nights ago and it was gorgeous. Funny, my son was just saying the other day that I haven’t made it in a while, so I think some Chicken Alfredo is on the menu this week. I have never tried it with shrimp because (you may not believe this) I have never even cooked shrimp. I adapted this from my Fannie Farmer Cookbook, Thirteenth Edition. If you try it, please let me know and I’ll add it to the post! Remove from the heat. All Rights Reserved. UGH!!!! This sauce sounds awesome!! The REAL freshly grated Parmesan cheese tastes REAL good in this, so I wouldn’t skimp and use that. Add the cream and roasted garlic, and heat to very warm, but DO NOT boil. It was that fast food joint. Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. Cool and squeeze garlic paste from cloves. It’s delicious and really, really yummy. I served this oh-so-garlicky and wonderful sauce over portabello ravioli with a salad, garlic bread and a lovely Pinot Gris. Seriously excellent taste with this sauce and the bit of flour made it all hold together. Note: I always pour olive oil over the garlic head before baking/roasting. Slice top off garlic head and wrap in foil. It’s made from scratch for us from now on, baby! And today I am sharing this Roasted Garlic Vegan Alfredo recipe from my book over on Parade.com, which is where I do a little moonlighting on the side occasionally. Thank you! haha I suppose it would work and I don’t see why it wouldn’t – it’s butter, cream and parmesan cheese, but I can’t tell you one way or the other, sorry. Just like on FB the other night when I said I would be eating home alone because everyone was out and I went to… WAIT FOR IT… yes, I went to…*sigh*…Wendy’s. I can’t print this recipe. Turned frozen prepared pasta into a simple, yet gourmet meal. 1 %. You can bet I won’t be doing that anymore! Pour in cream and garlic and heat to a … 5.4 g I actually shudder now just thinking about the smell. No lie. You’ve asked a great question and one I unfortunately don’t know the answer to as I haven’t done it. And no, it wasn’t my sister-in-law, Wendy’s or even my friend, Wendy’s because I have neither. With a fork, mash the cloves. After the garlic has been roasted, melt butter in a medium saucepan. hi, Lynne. How can I do this? Thx. https://www.lifesambrosia.com/roasted-garlic-fettuccine-alfredo-recipe I followed your instructions for roasting the garlic and I know I will be doing that a lot more now. I was pregnant with my son over 18 years ago and was blessed with a STRONG aversion to seafood. Directions To roast garlic, follow these directions. Bake at 350F for 30-45 minutes. What you did with the chicken sounds great and I’ll have to give it a try! Buyer’s remorse, I guess. Fresher is better, not processed, green bottle type stuff. Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted. We really love it, too and many times we’ve had it without the garlic and I think it tastes just as good!As a matter of fact, I’ll be using that in a recipe in the next few days. DELICIOUS!! // Design by. I’m so glad you all enjoyed it! Heat cream in a skillet or saucepan. It’s simple and delicious. Annie, I used all-purpose flour and do throughout my recipes unless stated otherwise. I will be back with the ravioli recipe that I used this sauce for tomorrow! I rate everything I make on a scale of 1-4 with 4 being the best and this Roasted Garlic Alfredo Sauce earned 4 rolling pins. Remove from heat and serve over fettuccine noodles or ravioli. Alrighty folks, I’m off to bed. Bring it to a boil until it thickens to your desired consistency. What a treat! http://community.tasteofhome.com/community_forums/f/30/p/320514/321865.aspx. Total Carbohydrate Sally, not all of my recipes have been formatted in a printable version and I apologize for that. Your email address will not be published. I did find this thread over at Taste of Home and it sounds as though it might work ok: http://community.tasteofhome.com/community_forums/f/30/p/320514/321865.aspx Thanks for asking and all my best with the baby! Could it be used as the sauce in Shrimp Scampi? Cool and squeeze garlic paste from cloves. And I’ll tell you a secret….pssst, c’mere! https://www.food.com/recipe/olive-garden-garlic-alfredo-sauce-52892 Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted. Bake at 350F for 30-45 minutes. Have you ever tried it with shrimp? It was just so very rich and so very scrumptious! And creamy. It just didn’t do it for me that night and I was wishing I had cooked the leftover chicken I’d had sitting in the fridge. So if you want to see what the fettuccine fuss is all about, head on over to Parade now and grab yourself the recipe. With a fork, mash the cloves. She uses the cheese in the GREEN bottle!!! *whispering* But don’t tell anybody, ok? Bought a roasted chicken and pulled the chicken, mixed it with spaghetti, and topped with this sauce. It sat in my stomach like a lead, like a lead… I don’t know, something or other lead-like. I like it better than Olive Garden and MUCH better than that jarred stuff I’ve been buying. I have a baby coming and thought it might be nice to make up some larger batches of this and freeze it. Add heavy cream, salt, and pepper, stirring with wire whisk until smooth. I feel REALLY bad about admitting this, but I’d run out and I certainly wasn’t going to head back out to the store for the second (or maybe it would have been the third) time that day… But I used…*GASP* the Parmesan cheese from the green plastic bottle!!!!!!!! I use this recipe all the time. Whisk in parmesan cheese and garlic, until thick and smooth. 365 DAYS OF BAKING AND MORE IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. Oh well, we live and learn. I made it to put over chicken pieces that I dredged lightly in flour and cooked in some garlic and butter and then mixed it all together with fettuccine. Next time, I think I will add steamed broccoli to the pasta bowls before adding the sauce. Mix in the cream/flour mixture, stirring and heating until mixture thickens. Remove cloves of roasted garlic and mash with a fork. Actually, you’ll probably tell them to STAY AWAY, STAY FAR, FAR AWAY from that woman! . Reduce heat, add salt (or thyme) and pepper to taste. That is a good question, Debbie. I am slowly working on it. If you want to print it, you can copy the url of the recipe and then paste it here: https://www.printfriendly.com/ you can then print it with or without the recipes. The blog title is definitely truth in advertising. Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. It is going in my box of recipes!! In a small saucepan, on low to medium heat, melt the butter. I made the same sauce a few weeks ago to use in a grilled chicken Alfredo dish and it was the BOMB! In a small saucepan, on low to medium heat, melt the butter. I was wondering if this freezes well? I tried this tonight and it was excellent. True fact. Thanks so much for letting me know! Reduce heat, add salt (or thyme) and pepper to taste. Kim!! Thanks! Made this tonight. Do you hate me now, or what??!!! Whisk in parmesan cheese and garlic, until thick and smooth. I hope everything goes well and that momma and baby have a safe, healthy and fast (but not too fast – haha) delivery! 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