I made this a while back but haven’t had the time to post the recipe. It’s really delicious, so worth a try. I was inspired to make an alfredo-like sauce to use up leftover chevre and gorgonzola cheese before heading out of town. Adding roasted garlic to the pasta provided a sweet balance to the bite of the cheese. The result is a mellow sauce I think everyone would like.
Start by roasting a full head of garlic at 400 degrees for about an hour. You want to slice off the top 1/4″ so the cloves are exposed, drizzle in some olive oil and sprinkle with salt. Cover the entire head with foil and pop in the oven until the cloves are soft, caramelized and sweet.
You’ll throw the whole cloves in at the end. Don’t worry, they won’t have any of the strong bite that raw garlic does.
1. Boil a large pot of salted water for 2 cups whole wheat penne or other pasta and cook as per box instructions. Bowtie pasta works well too.
2. Start the sauce by melting 1 tb. of butter in a medium saucepan. Add 1 tb. of flour (doesn’t matter which kind) and let it cook in the butter at medium heat for a few minutes to get rid of its raw taste. This thickens the sauce.
3. Whisk in 2 cups of whole milk. Let it come to a boil before adding 4 oz. each of gorgonzola and chevre cheeses.
4. Add crushed red pepper and freshly ground black pepper to taste. You don’t need salt with all that cheese in there. Just simmer until your pasta is ready and the sauce has a, well, sauce-like consistency. Think mac-and-cheese consistency.
5. Drain the pasta, reserving some of the starchy water to loosen up the sauce as needed. Toss together the penne, sauce and garlic. Serve immediately.