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Roasted Garlic and Artichoke Pasta with Adobo Cream Sauce

Grab a large plate as you're going to want a huge helping of this roasted garlic and artichoke pasta with adobo cream sauce! If you like spicy foods, this is the dish for you! 
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 2
Calories 772kcal
Author Julie Wampler

Ingredients

  • 2 1/2 cups dried rotini pasta
  • 1 head garlic, roasted
  • 2 cups milk
  • 2 tbsp all purpose flour
  • 2 in chipotle peppers adobo sauce, chopped (more if you like more heat)
  • 1: 15 ounce can of diced tomatoes
  • 1: 15 ounce can of artichoke hearts drained and cut in halves
  • 1/2 tsp salt, more to taste
  • 1/2 tsp pepper, more to taste
  • Parsley, for garnish

Instructions

  • To roast garlic: Preheat oven to 400 degrees Fahrenheit and peel away the outer layers of the garlic bulbs but leave the individual skins on the cloves intact! Using a sharp knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads on a sheet a foil, drizzle olive oil on top, sprinkle with a little salt, then wrap it up and place inside oven on the baking rack. Roast for 35-40 minutes. Allow the garlic to be cool enough so you can touch it and then squeeze the entire garlic bulb over a small bowl and all the individual cloves should squeeze right on out. Using the back of a fork, smash the roasted garlic cloves into a paste-like consistency. Set aside.
  • In a large pot, bring water to a boil and cook rotini pasta according to the instructions on the box. Once done cooking, drain and reserve 1/2 cup of pasta water.
  • In a large pot, over medium high heat, bring milk to a simmer then whisk in flour. Whisk for another 2-3 minutes to thicken. Stir in chipotle peppers, diced tomatoes, and roasted garlic. Whisk to incorporate and to make sure there are no big lumps (minus the diced tomatoes, of course), and let simmer for 5 minutes. Add the artichoke hearts, salt, and pepper. If mixture is too thick, you can add some of the reserved pasta water, or you can omit it.
  • Add the cooked pasta to the pot, cut the heat, and stir until all is incorporated and combined.
  • Serve hot and sprinkle parsley on top for garnish (optional).

Notes

Nutrition Facts
Roasted Garlic and Artichoke Pasta with Adobo Cream Sauce
Amount Per Serving (1 Serving)
Calories 772 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 148g49%
Fiber 11g44%
Sugar 27g30%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.

Nutrition

Serving: 1Serving | Calories: 772kcal | Carbohydrates: 148g | Protein: 34g | Fat: 5g | Fiber: 11g | Sugar: 27g