Download Stashcook Now. Get the best meal planning app for your family.

Creamy Roasted Garlic and Tomato Fettuccine Recipe

Creamy Roasted Garlic and Tomato Fettuccine recipe


This pasta dish is full of flavor with roasted garlic and tomatoes mixed into creamy sauce. We use fettuccine noodles and add basil for a fresh touch. It's a warm, comforting meal that's perfect for dinner.


4 large eggs
400 g all-purpose flour
400 g cherry tomatoes
1 bulb of garlic
1 tsp dried oregano
1 tsp balsamic vinegar
200 g fettuccine pasta
150 g cream cheese
30 g grated pecorino cheese
2 tbsp olive oil
Salt to taste
Black pepper to taste
Fresh basil leaves for garnish


Preheat your oven to 180°C/356°F.
Slice the top off the bulb of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and place in the oven alongside the cherry tomatoes. Roast for 25 minutes.
Pour the flour onto a clean work surface, make a well in the center, and crack the eggs into it. Gradually mix the flour into the eggs until a dough forms. Knead until smooth, cover with a cloth, and let it rest for 30 minutes.
Roll out the pasta dough to about 1mm thickness, then cut into fettuccine strips. Dust with a little flour to prevent sticking.
Bring a large pot of salted water to a boil. Cook the fettuccine for 2-3 minutes until al dente, then drain, reserving a cup of pasta water.
In a pan, squeeze the roasted garlic out of its skin and mash with a fork. Add the roasted tomatoes, dried oregano, balsamic vinegar, and cream cheese. Stir until the cheese melts and forms a creamy sauce.
Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Season with salt and pepper to taste. Serve the pasta garnished with grated pecorino cheese and fresh basil leaves.

© Copyright 2024 Stashbox Ltd. All rights reserved.