¼ to ½cuppasta waterreserved water from your pot of pasta, 60 to 120 mL
To serve: your pasta of choice
Instructions
Prep: Preheat oven to 400°F (204°C). Chop all veggies as directed in the ingredients section. Trim the top off the head of garlic to expose the top of each clove. Toss veggies onto a large baking sheet then drizzle with oil and sprinkle with the seasoning, tossing to evenly coat. Pour oil over garlic so that it seeps into the cloves.
Roast: Transfer baking sheet to the oven and cook for 30 to 40 minutes, or until veggies are tender and a bit charred (if garlic doesn't start to turn golden brown after about 20 minutes, wrap the head of garlic in foil and return it to the oven).
Pasta: When veggies are almost finished cooking, prepare your desired pasta. When finished, reserve some of the pasta water.
Blend: Transfer roasted veggies to a blender. Squeeze the roasted garlic cloves out and add them in (you can add as many or few as you want). Add feta cheese, cream, and ¼ cup of the pasta water. Blend until smooth, adding more pasta water as needed to reach your desired consistency. Mix into pasta and serve warm.