Creamy Garlic Bread Pasta

• total time: 37 minutes

Ingredients

2 whole heads garlic

2 shallots, peeled and halved

1 tablespoon olive oil

1 pound pasta

½ cup softened butter

1 (5.2 oz) package Boursin cheese

1 tablespoon butter (for breadcrumbs)

½ cup breadcrumbs

½ cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

S&P

red pepper flakes (optional)

Directions

Preheat the oven to 400°F (200°C).

Slice off the top of the garlic heads to expose the cloves. Place the quartered shallots onto the foil with the garlic.

Drizzle with olive oil and wrap in foil, ensuring the shallots are also coated.

Roast for 30-40 minutes, or until the garlic and shallots are soft and golden brown.

Let cool slightly, then squeeze the roasted garlic cloves out of their skins. Mash the roasted shallots.

Cook the pasta until al dente. Reserve about 1/2 cup of pasta water.

In a medium bowl, mash the roasted garlic and shallots with the softened butter, Boursin cheese, parsley, Parmesan cheese, salt, and pepper. Mix until well combined and creamy.

Toasted Breadcrumbs:

Heat a skillet over medium heat.

Melt 1 tablespoon butter and add the breadcrumbs.

Toast, stirring frequently, until golden brown and crispy (about 2-3 minutes).

In the same pot you cooked the pasta, add the garlic, shallot, butter, and Boursin mixture and the cooked pasta. Toss to coat.

Add a splash of pasta water if needed to loosen the sauce and make it cling to the pasta.

Top with toasted breadcrumbs and extra Parmesan cheese.

Serve immediately.