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Home » Dinner » Roasted Garlic Asiago Fettuccine

Roasted Garlic Asiago Fettuccine

Created: October 9, 2017 Updated: March 11, 2023 by Lyuba Brooke 7 Comments

29.4K shares
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Delicious pasta dish with flavors that will knock your socks off! This fettuccine dish is made with a creamy sauce that features roasted garlic and Asiago cheese. This pasta dish is served with pine nuts and parsley.

Roasted Garlic Asiago Fettuccine in a metal bowl with metal tongs

CREAMY FETTUCCINE

You might think I’m a crazy foodie but I love to cook. I love creating new dishes and throwing ingredients together to see what I can come up with. It might also sound a little crazy, but I love the aroma of many different foods. When certain smells fill my house, it’s better than any air freshener.

I also don’t wash my hands for a while after handling certain herbs because I love the way my hands smell. My husband often catches me standing in the kitchen, sniffing my hands. Crazy? Maybe a little but basil smells heavenly, especially combined with garlic. (Making pesto is a sensory overload for me and I love it!)

Do you have favorite food scents?

There are so many food scents that I just LOVE. In fact, I think some of them have actually been made into scented candles and it was a genius idea. Herbs like basil, cilantro, and rosemary, all great and all often seen in fragrances combined with something sweet and fruity. But how about basil and garlic together? As I already mentioned, I could sniff my hands all day long after making pesto.

PIN IT if you LOVE IT!

Roasted Garlic Asiago Fettuccine on a white plate

I also love when the scent of roasted garlic fills my kitchen.

Garlic in general is a wonderful scent but when it’s roasting in the oven and quickly fills the house with that aroma, I can hardly wait to taste it. That is a missed opportunity for candle makers right there. Although, I probably wouldn’t buy it because it would make me hungry just like a cookie scented candle does.

Roasted garlic tastes as good as it smells. It’s great to add to pasta, potato, and chicken salads. Try using it in a dip or a spread, or just spread some on a toasted piece of bread with a little bit of olive oil drizzled on top. Another great way to use roasted garlic is in sauces, just like in this fettuccine dish. It might be a simple sauce but it is PACKED full of great flavors.

Roasted Garlic Asiago Fettuccine on a plate with a fork lifting some out

Some More Pasta Recipes To Try:

Ravioli in Creamy Red Pepper Sauce

Lemon Pepper Chicken Fettuccine

Pesto Alfredo Tortellini

Roasted Garlic Asiago Fettuccine in a metal bowl with metal tongs

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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Roasted Garlic Asiago Fettuccine

This fettuccine dish is made with a creamy sauce that features roasted garlic and Asiago cheese served with pine nuts and parsley.
4.50 from 2 votes
Print SaveSaved! Rate
Course: dinner, Main Course
Cuisine: American, Italian
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Servings: 4
Calories: 1107kcal
Author: Lyuba Brooke

Ingredients

  • 1 bulb of garlic
  • 2 tsp olive oil
  • 1 lb uncooked fettuccine
  • 1-2 Tbsp olive oil
  • 1/2 small Vidalia onion
  • 2 cups heavy whipping cream
  • 1 1/2 cups freshly grated Asiago Cheese
  • Salt
  • 1/4-1/2 cup pine nuts
  • Parsley to garnish
US Customary - Metric

Instructions

  • Roasted garlic:
  • Preheat oven to 400.
  • Cut off tips from garlic cloves still on the bulb (leave skin on) and place them on an aluminum foil square that you can wrap it in. Drizzle some olive oil on the garlic bulb. Wrap it in aluminum foil. Place wrapped garlic on the baking sheet.
  • Bake garlic for 40-45 minutes, depending on the size of the bulb.
  • Take out of the oven and set aside to cool down.
  • Pasta:
  • Cook pasta according to the package instructions, drain off water and set aside.
  • In a medium pot, heat up oil over medium heat.
  • Add sliced onion and saute until golden.
  • Take out all the roasted garlic from the skin and add it to the pot. Stir and slowly start adding heavy whipping cream, keep stirring slowly.
  • Grate Asiago cheese and add it to the cream once cream is heated through. Keep stirring until the cheese is melted.
  • Add salt to taste.
  • Add pasta to the sauce and mix well.
  • Top pasta off with pine nuts and parsley when ready to serve.

Nutrition

Calories: 1107kcal | Carbohydrates: 90g | Protein: 34g | Fat: 69g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 660mg | Potassium: 527mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2115IU | Vitamin C: 3mg | Calcium: 573mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage top picture Roasted Garlic Asiago Fettuccine in a metal bowl with metal tongs and 2nd is plate is pasta on the plate

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

29.4K shares

Filed Under: 30 Minute Meals, Dinner, Pasta, Vegetarian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Traci says

    January 26, 2021 at 3:35 pm

    I can’t find Asiago cheese. Is there a different cheese I can use? Parmesan?

    Reply
    • LyubaB says

      January 28, 2021 at 11:45 am

      Hi Traci,

      Yes, you can use parmesan or parmigiano reggiano you won’t find it in the pre-shredded cheeses but in the deli cheese section of your grocery store.

      Reply
  2. Vanessa Vasquez says

    May 31, 2020 at 3:40 am

    This looks absolutely delicious and I’m definitely going to give this a try. I have a question in regards to the garlic tho, once i remove the garlic from the bulb & remove the skin am i supposed to add the garlic pieces just as is? Or do i have to finely chop the garlic or slice them into thin pieces? Thank you and i hope you’re staying safe and healthy thru these tough times that we’re all facing at the moment.

    Reply
    • LyubaB says

      June 1, 2020 at 2:01 pm

      Hi Vanessa,

      In this recipe, you will want to roast the garlic. To do this you leave the bulb of garlic together with the skin and cut off tips from garlic cloves still on the bulb so they stay together as one big bulb like the recipe states. Once you roast the garlic you can squeeze it out from the skin and it will be very soft so you will not have to chop it up you can just add it to the pan. I hope you like it!

      Reply
  3. Doug says

    October 12, 2019 at 1:01 pm

    5 stars
    Fresh mushrooms plus I added a bit of sliced radishio Topping for another flavor to this outstanding recipe. It is possibly my favorite pasta sauce and I love my pasta.

    Reply
  4. Marisa Franca @ All Our Way says

    October 10, 2017 at 7:33 am

    Looks absolutely delicious — company worthy for sure. I don’t think I’ve come across any of your pasta dishes that I wouldn’t love to dive into. BTW! How’s the new mamma and baby doing?? Big brother will be such a great protector. Have a great day — great recipe, as always.

    Reply
    • lyuba says

      November 15, 2017 at 10:42 am

      Awe, thank you Marisa!!
      I’m now starting to get back into the swing of things and she is growing like a weed!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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