This is turning into a pasta week at our house (not that I mind)!
A few weeks ago I shared my recipe for Roasted Garlic, Sea Salt and Black Pepper Butter and have been wanting to create a recipe using one of our household’s favorite things. If you do not have roasted garlic butter this recipe will work with regular butter, but be sure to add a few cloves of garlic in to saute before you add the flour, or leave it out and have a creamy Parmesan pasta.
I served this with a sun dried tomato basil grilled chicken (recipe coming tomorrow) and it was fantastic. The roasted garlic flavor is prominent, but not over powering. Pared with the rich creamy Parmesan sauce and fresh herbs the pasta is a perfect side, but you could easily have it as the main meal as well.
Last night was our final summer volleyball night and we made the play-offs! We play next week to see who is the big cheese. Unfortunately Ron is not going to be there! He is going to a Brewer game and we thought it was the evening before, but were mistaken.
In more important news…..tonight the Packers play!!! My parents are coming over for pizza and the game and I can hardly wait! Packers play the Seahawks and it should be a good match up…. is it 7 p.m. yet?!
1 lb spaghetti
3 Tbl Roasted Garlic Butter
3 Tbl flour
1 1/2 cup chicken stock
2 cups milk
1 tsp onion powder
2 Tbl chopped fresh parsley
1/2 tsp salt
1/2 tsp black pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package instructions, drain and set aside.
In a large rimmed skillet (big enough to hold all the pasta), melt the garlic butter. If you are not using garlic butter substitute 3 large cloves of minced garlic and add it to the pot with the butter. Whisk in the flour until a thickened paste forms. Slowly pour in the milk and chicken stock while whisking continuously. Add onion powder, parsley, salt and pepper. Bring to a slow simmer and allow it to slightly thicken.
Stir in Parmesan cheese and stir until completely melted. Add the noodles and stir gently till combined.