Chef Eric Tucker's Fettucine with Braised Garlic Cream has long been one of my favorite go-to pasta dishes. I love the way my kitchen fills with the fragrance of rosemary as the garlic is roasting in the oven. You'll find the recipe for braised garlic here. It will keep in the fridge for up to a week in a tightly sealed glass jar. Once you have the braised garlic on hand, the sauce is a snap to put together. And it tastes sinfully rich, even though there's only a smidgen of fat from the light soy milk in this recipe.
Instead of using fettucine noodles, I substituted Mrs. Leeper's Gluten-Free Organic Corn Pasta. My local Fred Meyer store is discontinuing them, so they had them on clearance at 50% off. I'm sorry they're not going to be carrying them anymore. But it was such a great deal, I snagged every package they had left.
6 comments:
OMG, you're killing me with those pictures! I wish I had some of that creamy Alfredo sauce right now!
Oh, yum! I'm drooling all over everything right now. That looks so good.
YUM-MEEEEEEEEEEEEE!
Those look just delicious!!! I want some now!!! I am literally salivating.
Wow, they look so creamy & delish...I wasn't hungry before I read this article but now I AM!!! And you go to the trouble of separately roasting the garlic! You are amazing, Gail. What a lucky man your hubby is!!
I'm licking the screen, I swear!
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