The Corporate Cookbook

About This Recipe:

This whole roasted garlic pasta is the perfect vegan pasta dish for garlic lovers. Roasting whole heads of garlic does take some time, but the slightly sweet, rich flavor is well worth the wait. Aside from roasting the garlic, the only other cooking required for this recipe is boiling the pasta. I use a blender to mix together the sauce, but you could also smash and whisk it by hand. These handful of ingredients come together to create a rich and flavorful, yet fairly light dish!

Enjoy!

Ingredients (6 servings)
-2 large heads of garlic
-1 lb farfalle pasta
-1 lemon, juiced
-1 tsp crushed red pepper flakes
-Basil, for garnishing
-Olive oil
-Salt and pepper

Instructions (1 hour) 
1. Cut the tops of the garlic heads (about 1/2 inch) so that the cloves are exposed. Place on a baking dish, drizzle with olive oil, and wrap in aluminum foil. Bake at 400 degrees F for about 45 minutes until light browned and softened.
2. While the garlic roasts, bring a large pot of water to a boil and cook the farfalle until al dente. Reserve 1 cup of the starchy pasta water, and then drain.
3. Once the garlic is cool enough to handle, squeeze out the cloves. In a blender, combine the garlic, lemon juice, and pasta water, and season generously with salt and pepper.
4. Pour the sauce into the pot with the pasta, and add in the red pepper flakes. Simmer on low heat for 5 minutes for the sauce to thicken. Garnish with the basil.