-
1
Bake garlic cloves (unpeeled) on a baking sheet lined with parchment at 400 degrees for 15-20 minutes until soft and golden.
-
2
Remove from oven, let cool.
-
3
Peel the cloves, fold over the parchment and use your hands to mash the cloves all together.
-
4
Scrape mashed garlic into a mound and finish up chopping them a bit with a knife, making sure there are no large pieces.
-
5
Add mashed roasted garlic to a large saucepan with the cream.
-
6
Cook while stirring over medium heat, until liquid is reduced and the sauce is thickened*.
-
7
*Note: Heres my little cheat on this part...I take about 1 Tablespoon of cornstarch mixed with about 1/3 cup milk and add it to the pan to thicken up the sauce more quickly.
-
8
Add salt and pepper, then pour cream sauce into a glass bowl and set aside.
-
9
In the same saucepan (you dont even have to wash it), melt 1 stick butter over medium heat.
-
10
Add sundried tomatoes and mushrooms to the butter.
-
11
Saute for just about a minute, then return garlic cream sauce to pan and stir.
-
12
Add 1/2 Cup parmesan cheese and the rosemary.
-
13
Make sure to crumble rosemary between your palms to break up the leaves and release the flavor.
-
14
Add salt and pepper as needed, to taste.
-
15
You can toss the sauce right in with your pasta, or just place atop individual servings.
-
16
If you like, you can slice up a grilled chicken breast and toss with the pasta and sauce.
-
17
Be sure to top with the remaining parmesan cheese, too!
-
18
Use gluten-free pasta to easily make this dish gluten-free.
-
19
Please see related post for step-by-step instructions with photos.
