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Roasted Garlic and Sage Butter Farfalle

11/18/2025

This is the perfect fall version of one of my all time favorite recipes, my Roasted Garlic Butter Farfalle. True story, my husband doesn't love pasta like I do (shocking I know) but he LOVED this one. If you make this and bring it somewhere, be prepared for everyone to be talking about it!! It's a stunner of a pasta dish!!

There will be leftover infused butter, the recipe is intended to make a batch of it. Use desired amount (or the amount I suggest for this quantity of pasta!) and then save the rest. Store it in the fridge for up to a week or store it in the freezer for even longer if you want flavored butter bombs at any time for future pasta dishes, grilled cheeses or amazinggggg toast!

Since this recipe requires making garlic confit, I wanted to share a little more about that! My roasted garlic butter uses the garlic, but not the oil. You can store both together or separately (in air-tight containers) in the fridge for a couple of weeks according to google, lol. There are plenty of ways to use the leftover oil, I use it just regular olive oil for things like eggs, to marinate chicken or as an oil garnish to top off a soup or pasta dish.

What you need:

1/2 lb farfalle pasta (1/2 box)
1 stick of softened salted butter (1/2 cup)
12-15 roasted garlic cloves (Check out my reels on IG to see how I make garlic confit here.)
3/4 cup freshly shredded parmesan cheese and more for topping
1/3 cup heavy whipping cream
1/4 cup or more reserved pasta cooking water
Additional optional toppings: fresh parsley and red pepper flakes or cripsy sage for the fall version that's on IG!

What to do:

Make the garlic and sage confit and in the last few minutes of simmering, add 2 tbsp of chopped sage leaves. I like to do this on the stovetop - it takes about 15-20 minutes and then needs to fully cool. Here's how to make it.
Bring a large pot of salted water to a boil and cook the farfalle according to package instructions - salting is key here.
Mix the roasted garlic cloves into the stick of butter. (The garlic cloves should be completely cooled!! Warm cloves will melt the better and ruin the texture.) You can do this with a fork or you can blend it in a food processor for an extra smooth texture.
Drain your cooked pasta and scoop out around 1/4 cup of the pasta water to use for thinning/creating a luscious sauce texture in a minute. Add the pasta back into the pot you cooked it in and place it on the stove.
Crank the stove heat to medium and immediately add in 3-4 tbsp of the roasted garlic butter, parmesan, heavy cream and a good splash of pasta water. Stir the pasta until everything is melted and coated. *Save any leftover garlic butter, store it in the fridge and use it any other way you'd like for up to a week!
Once the pasta is coated and looking silky and creamy, scoop into bowls and serve topped with parmesan cheese, black pepper and sage leaves.

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One-Pot Bone Broth Mac & Cheese

11/15/2025

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This is my favorite way to sneak some extra protein and nutrients into mac & cheese and its only FOUR ingredients!!! My kids are obsessed and they don't even notice the difference. Also- bone broth is super thick and flavorful and amps up the flavor and glossy, creamy factors of mac & cheese, it's a great addition!! We seriously meal prep this every week!! When I initially posted this on Instagram, it blew up and had millions of views, so I wanted to create a legit blog post for those of you that prefer recipes to have a home online instead of an in an Instagram post!!

In my house and for this recipe, 1/2 lb of pasta (half a standard box) makes two large servings, or 3-4 smaller side dishes.

WHAT YOU NEED

2 tbsp butter
1/2 lb mini rotelle pasta (choo choo wheels)
16 oz chicken bone broth (You may need more if you use a different pasta shape so have extra ready to go.)
optional seasonings: 1/4 tsp garlic powder and 1/4 tsp paprika
1/4 cup heavy whipping cream
1 cup of freshly grated cheddar cheese

WHAT TO DO

Melt the butter (and optional seasonings) in a skillet and add the pasta. Cook for a few minutes on low heat until most of the butter is absorbed.
Add the bone broth (it should be enough to just barely cover all the pasta) and bring to a boil. Reduce the heat to simmer and cook until the pasta is al dente and until about 80% of the liquid is absorbed.
Stir in the heavy cream. Then, add in the cheese a few handfuls at a time. Mix after each cheese addition to ensure that it melts evenly into the pasta.
Once everything is melted and looking creamy, scoop into bowls and serve! I like to top with parm and freshly cracked black pepper.

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Roasted Garlic and Sage Butter Farfalle

One-Pot Bone Broth Mac & Cheese

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