Garlic Confit Pasta
Garlic confit pasta is the perfect dinner for garlic lovers. Featuring both the cloves and infused olive oil from making slow-roasted garlic confit, this recipe is hearty and delicious.
Ingredients
- 26 ounces frozen meatballs cooked according to package instructions
- 1 pound bow-tie or similarly shaped pasta cooked according to package instructions
- 1 tablespoon garlic-infused olive oil from making garlic confit
- 12 to 16 ounces fresh mushrooms sliced (I used baby bellas)
- 25 roasted cloves of garlic confit drain off the oil
- 8 tablespoons butter softened
- 3/4 cup heavy cream or milk
- 1/2 cup parmesan freshly grated (plus more for serving)
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 1 cup fresh baby spinach roughly chopped
Instructions
- Begin cooking your frozen meatballs according to package instructions.
- In the meantime, boil your pasta, and be sure to reserve about one cup of the pasta water when it’s finished.
- In a large, deep skillet, heat the garlic-infused oil over medium heat. Add the mushrooms and saute until they are softened to your liking.
- Meanwhile, add the cloves of roasted garlic and the butter to a bowl, and mash until everything is well combined.
- Add the cooked pasta, one-quarter cup pasta water, garlic butter, milk, parmesan, red pepper flakes, salt and pepper to the mushrooms in the skillet, and stir to combine, letting the butter melt and the flavors marry.
- Turn the heat to low, and stir regularly to keep the dairy from sticking to the bottom of the pan. Let the sauce thicken to your desired consistency. If it’s too thick, add pasta water until it thins to how you want it.
- Stir in the fresh spinach until it wilts, and if you want to coat them in sauce, add the meatballs, or just serve them on top of the prepared pasta, topping with more grated parmesan.