I may have already mentioned that I am a pasta FREAK. I could eat it all day, everyday and I am always finding new ways to top my oodles of noodles. This is my new favorite pasta sauce. It is super duper simple to make and it is so delish I actually jumped up and down when fork met mouth. All you have to do is roast a few heads of garlic and puree them with some olive oil, S&P and a squeeze of fresh lemon and you have a rich, luxurious sauce that will WOW the tastebuddies. You can use any shape of pasta - I used capelli d'angelo this time, but next time I would choose penne rigate instead. You can garnish this pasta with whatever you like. I used julienned roasted bell peppers for this round but you could add steamed broccoli, chopped oilves, roasted eggplant, sundried tomatoes, wild mushrooms, hemp hearts, crushed dried chilies, maybe a teeny splash of white wine, your fave herbs, what ever you like! Make it your own!
Roasted Garlic Pasta Sauce
-6 large whole heads of garlic
-1 cup of olive oil (plus a drizzle or two extra)
-2 tbsp nutritional yeast
-the juice of one lemon
Pre-heat your oven to 375 degrees. Place the heads of garlic into a pan (pie plates or cake pans are perf) and drizzle with a few tbsp of olive oil. Toss them to coat. Roast in the oven for 50 - 60 min or until the heads are lightly golden brown and they squeeze easily with a pair of kitchen tongs. Let the toasty bulbs coooool right down.
Slice the heads in half (morbid?) crosswise, between the top and root end, with a serrated knife and squeeze out the soft, buttery cloves into a blender.
Puree the garlic on low speed in the blender and sloowwwwllly drizzle in the cup of olive oil until you have a nice, creamy-dreamy sauce. Add the nutritional yeast and lemon juice and blend again.
Taste the sauce and season with S&P. Pour over your favorite pasta and toss gently. Add what ever garnishes your little heart desires (or none at all) and NOSH!
The Vivacious Vegan