Fettucini with Braised Garlic Cream

By Vegiegail

From Eric Tucker's Millennium Cookbook

Ingredients

• For the Braised Garlic (makes 1 cup):
• 3 cup light soy milk
• 1 1/2 cup Braised Garlic (recipe follows)
• 2 Tbs nutritional yeast
• 2 Tbs white miso
• 1/2 tsp ground nutmeg
• 1/2 tsp sea salt
• 3/4 lb fettucine
• 4 lrg heads garlic
• 1 cup vegetable stock or dry white wine or nonalcoholic white wine
• 1 tsp minced fresh rosemary
• 1 tsp minced fresh thyme

Details

Servings 4

Preparation

Step 1

For the braised garlic:

Preheat the oven to 350.

With a large knife, cut off the top 1/2 inch from each garlic bulb. Place the garlic heads in a small baking dish. Add the stock, thyme, and rosemary. Cover tightly with aluminum foil.

Bake for 1 1/2 hours, or until the heads are soft and slightly browned. Let cool to the touch.

Squeeze the soft garlic out of the sliced open top. Store in airtight container in the refrigerator for up to 1 week.

NOTES : This staple is indispensable for our oil-free cookery. The soft slightly caramelized cloves of garlic add both depth of flavor and, when pureed, creamy texture to many dishes. Keep this on hand to blend into soups, pasta sauces, and condiments.

To make the garlic cream:

In a blender, combine all ingredients and blend until smooth. Set aside and keep warm.

In a large pot of slated boiling water, cook the fettucine until al dente. Drain and toss with the garlic cream. Serve at once.

VARIATIONS:

Roasted Pepper Cream: Blend 2 or 3 roasted and peeled bell peppers or pimiento.

Try adding 2 tsps fresh oregano or 1/2 bunch chopped fresh cilantro or 2 tsps cumin or fennel seeds along with the other ingredients in the main recipe.

Pesto Cream: Stem 1 large bunch of fresh basil and blend the leaves along with the other ingredients in the main recipe.
Lemon, Black Pepper, and Caper Cream: Blend the grated zest of 1 lemon, 1 1/2 tsps coarsely ground pepper, and 1 tsp drained capers along with the other ingredients in the main recipe. Add 1/2 cup fresh lemon juice and 1 tsp drained capers to the tossed pasta.
Garnish with a little more grated zest.

NOTES: If you don't like or cannot have garlic, substitute an equal amount of caramelized onions, boiled potatoes, roasted eggplant, or butternut squash.