Roasted Garlic and Spinach Pasta

Instructions

1. Step 1

   Preheat the oven to 200°C. Slice the top from each garlic head to expose the cloves, place the heads on aluminum foil, and drizzle with 1 tbsp (15 ml) olive oil. Wrap the foil securely and set it on a baking sheet.

   Ingredients used: 2 piece Garlic, 15 ml Olive Oil

   Cookware: aluminum foil, baking sheet, Chef Knife, cutting board, oven

2. Step 2

   Roast the wrapped garlic until the cloves are very soft and golden, then open the packet and let it cool slightly.

   Timer: 35 min (fixed)

   Cookware: aluminum foil, baking sheet, oven

3. Step 3

   Meanwhile, bring a large pot of water to a boil and add 1 tsp (6 gr) salt. Cook the spaghetti until al dente. Measure and reserve cooking water, then drain the pasta.

   Timer: 8 min (fixed)

   Ingredients used: 6 gr Salt, 340 gr Spaghetti, 120 gr Water

   Cookware: colander, large pot, measuring cup

4. Step 4

   Squeeze the softened roasted garlic from its skins and mash it into a smooth paste.

   Cookware: cutting board

5. Step 5

   Heat the remaining 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the spinach and cook, stirring, until wilted.

   Timer: 3 min (fixed)

   Ingredients used: 30 ml Olive Oil, 150 gr Spinach

   Cookware: large skillet, wooden spoon

6. Step 6

   Reduce to low heat and stir in the heavy cream, roasted garlic paste, Parmesan, the remaining ¼ tsp salt, and the ground black pepper. Cook until smooth and lightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 2 gr Ground Black Pepper, 240 ml Heavy Cream, 75 gr Parmesan Cheese, 2 gr Salt

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the drained spaghetti to the skillet and toss with the sauce, gradually adding the reserved cooking water until evenly coated. Cook over low heat until hot, then serve.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs