There are a few things that I am 100% certain of.
1. Life is complicated. Dinner shouldn't be.
2. Knowing my husband makes me a better person.
3. I will choose heels over flats every single time.
4. Natural is always better unless you're blonde.
5. Garlic doesn’t get enough love.
I am currently having a love affair with garlic. I unapologetically eat obscene amounts of it, and I am not alone. It’s the one ingredient that all romance languages speak. Spaniards, Frenchmen, and Italians all agree that garlic-infused dishes just taste better. I have never had the desire to read or watch the Fifty Shades of Grey trilogy, but if the main character were garlic, I’d throw my moral compass out the window. “It’s getting hot in here, Mr. Garlic, I’d better take off all your cloves” – and… end scene. I make garlic confit weekly, and when I discovered Spice World's Fresh Peeled Garlic, it was a kitchen game changer. The transformation from pungent and crisp to mellow and soft is such an intoxicating and gratifying experience. Its irresistible caramelization swooned me.
Spice World offers garlic products for every occasion. Whether you need fresh whole bulbs, freshly peeled cloves, ready-to-use minced or squeezable, use Spice World garlic to add a bold, savory flavor to your dishes.
Did you know that people who eat a lot of garlic attract more lovers? Without knowing it, you’re advertising a healthy metabolism, and healthy smells better. New research is beginning to unlock the secrets of the odoriferous bulb. Eating garlic appears to boost our natural supply of hydrogen sulfide which protects against various cancers, including breast, prostate, and colon, as well as, heart disease. In Korea and China, per capita consumption is as high as eight to 12 cloves per day! Bow Chicka Wow Wow!
But more than merely gifting your nose and body, the aroma captures the essence of passion, respect, and thoughtfulness of how good food should taste. Garlic is working its wonders by warding off more than vampires and the blandness of American food as we know it. Come to think of it, I’ve never seen the Twilight movies either. I’m just not attracted to vampires. They're such cowards!
Spicy Roasted Garlic Confit & Mushroom Pasta
INGREDIENTS
- 1 pound (whole box) Farfalle pasta, cooked and 1/2 cup of pasta water reserved
- 1 bag (6 oz) Spice World Fresh & Peeled Garlic
- Olive oil, enough to cover the garlic cloves
- 1 stick unsalted butter, softened at room temperature
- 2 tsp crushed red pepper flakes, more or less depending on the spice level
- 1/4 cup fresh parsley, chopped
- 1/2 cup parmesan cheese, freshly grated and more for topping
- 10 oz shitake mushrooms
- 1/2 cup heavy whipping cream
- Additional optional toppings: fresh parsley, shaved parmesan, and red pepper flakes
INSTRUCTIONS
- Make the garlic confit. Preheat oven to 350 degrees. Place garlic and oil in a saucepan in a shallow dish. Cook for about 30-60 minutes, until the garlic is soft, buttery, and creamy.
- Bring a large pot of salted water to a boil and cook the farfalle according to package instructions. Reserve 1/2 cup pasta water.
- Drain oil from confit and save. Mix the roasted garlic cloves into the stick of butter. (The garlic cloves should be completely cooled. Warm cloves will melt the butter and ruin the sauce.) You can do this with a fork or blend it in a food processor for an extra smooth texture. Add red pepper flakes, parsley, and parmesan, and continue to mix until a thick paste is formed.
- In a large saucepan, add 2 tablespoons of the reserved confit oil. Add mushrooms and cook for 10-15 minutes over low heat until soft and tender.
- Crank the stove heat to medium and immediately add in 3-4 tbsp of the roasted garlic butter, parmesan, and heavy cream. Stir in the drained pasta until everything is melted and coated. *Save any leftover garlic butter, store it in the fridge, and use it any other way you'd like for up to a week!
- Once the pasta is coated and looking silky and creamy, it's ready for the parmesan cheese topping to finish it off.
