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Pasta with Roasted Garlic Sauce


Cook’s Country

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  • 50 cloves garlic peeled (1 cup)
  • 3 Tbsp EVOO
  • 1 cup chicken broth
  • 2 tsp balsamic vinegar
  • Salt and pepper
  • 1 lb spaghetti
  • 8 oz baby arugula
  • 1 cup walnuts, toasted and chopped
  • Parmesan



Step 1

Combine garlic and oil in medium saucepan over medium-low heat. Cover and cook, stirring occasionally, until garlic is browned all over, 6-8 min. Add broth, vinegar, ¾ tsp salt and ½ tsp pepper and bring to boil. Reduce heat to low and simmer, uncovered, until garlic is fork tender, 5-7 min. Pour garlic mixture into food processor and process until smooth, about 1 min.

Cook spaghetti, reserve 1 cup pasta water. Return pasta to pot and add garlic sauce, arugula and walnuts. Adjust consistency with pasta water. Top individual servings with olive oil and parmesan.

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