Rosemary pasta in roasted garlic sauce
Recipe type: Pasta
Serves: 4
  • 45 g unsalted butter, divided
  • 40 g finely chopped onion
  • 3 cloves garlic, coarsely chopped
  • 120 ml chicken stock
  • 2 g chopped fresh rosemary
  • 225 g spaghetti
  • 10 g grated Parmesan cheese
  • salt and cracked black pepper to taste
  1. Melt 2 tablespoons of butter in a fry pan over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by ⅓, about 8 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the frypan. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
  3. Serve in a large bowl family style.
  4. Another serving idea: place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl.
  5. Garnish with extra cheese and rosemary sprigs.
Recipe by Harvest Hub at