Last Night's Dinner: Creamy Roasted Garlic Sauce and Macaroni

This was such a success that even D (with his reluctance to convert to a more vegetarian lifestyle) said “Next time you make that, let me know…I want to eat it!”

Right.

The end product tastes a bit like a mild and sweet roasted garlicky cheese sauce. No kidding.

Here’s how you make it:

First, you need to roast a head of garlic in advance. To do this, take a whole head of garlic and peel off it’s outer skin. Leave the skins on the cloves themselves. Chop the top bit off the head of garlic, exposing the tops of all cloves. Place this on a doubled square of foil and drizzle with a bit of olive oil. Close up the foil in a nice foil packet and put into a medium oven (about 350) for an hour or so, until the cloves are nice and soft. Resist spreading cloves directly on toasted bread.

In a blender deposit one block of drained tofu (I used low fat silken tofu), the roasted garlic (squeeze the soft garlic cloves from their skins), a couple spoonfuls of vegemite (do not skip this, do not be scared of vegemite, if you must substitute use marmite or a couple spoons of nutritional yeast flakes), and a couple slugs of mil/soy milk/water. Give it a couple pulses. Make sure that it’s all mixing together. Add liquid to your desired consistency. I also seasoned it a bit with pepper. Taste and adjust seasoning if need be (more vegemite? Or a dash of salt?).

I tossed this sauce with a box of barilla fiori pasta (mmmm, barilla), some steamed fordhook lima beans and sliced mushrooms (steamed as well).

Delish!

This sauce tasted soooooooo much like a macaroni and cheese sauce, with sweet/nutty garlic undertones. It was total comfort food.