| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, divided
- 1 whole head garlic
- 1 pound penne pasta
- 1 cup milk
- 1 shallot, minced
- 1/2 cup white wine
- 3 ounces goat cheese, crumbled
- 1/3 cup grated Parmesan
- Salt and freshly ground black pepper
- 6 small parsley sprigs
Instructions
- Preheat oven to 350 degrees F.
- Slice the root end off the entire head of garlic and turn it upside down, wrapping it in aluminum foil and molding the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon of the olive oil on the garlic (reserving the other tablespoon) so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
- Bring a large pot of water to boiling for the pasta. Salt the water and boil until al dente. Drain and set aside.
- Heat the milk in a small saucepot and keep warm. Squeeze the garlic cloves into a small bowl and mash them. Add a small amount of the warm milk to this bowl and whisk until smooth.
- In a separate large saute pan, heat the remaining tablespoon of olive oil over medium high heat and saute the shallot until translucent. Deglaze the pan with the white wine and allow most of the wine to evaporate, then reduce heat to low, and add the garlic mixture. Whisk the goat cheese and Parmesan into the remaining hot milk, and add this to the pan with the garlic and wine sauce and season, to taste, with salt and pepper. Fold the drained pasta into the pan of sauce, transfer to serving dish and garnish with parsley sprigs.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 678 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 26 g |
| Cholesterol | 24 mg |
| Sodium | 636 mg |
Reviews
I made this and added a few things that I think really helped.
First I added some chopped roasted red peppers and some sauteed broccoli florets.
Served it with some balsamic marinated pork chops on the grill. The smoky flavor from the grilled chops added to the taste of the pasta.
This is actually one of those rare pasta dishes that is better the second day.
but use “half” the amount of pasta so that the sauce is in good proportion.
I added some prosciutto to this and I think that helped in the flavor department. It really needs something extra…anything with big flavor. I think olives would be a good addition as well.
I used cream instead of milk and this was still blah. Would not make again.