One Pot: Garlic Confit & Preserved Lemon Pasta

Garlic confit with preserved lemon pasta! This is dedicated to all my garlic lovers out there x

ITS CREAMY COMFORTING AND INCREDIBLE, MOVE OVER VEGAN MAC AND CHEESE (temporarily).

Ingredients

4 garlic bulbs, roughly 40 cloves

1 large preserved lemon, seeds removed

500g pasta

A large glug of olive oil

Salt to taste

Method

Add garlic to a pan, cover with olive oil and cook on a low heat for 15 minutes until soft and slightly browned. Make sure you keep the temp low, burning garlic is extremely tragic!

Pour the majority of the left over oil in an air tight jar, you now have you own garlic oil, save for whenever you wanna add garlic oil to food (probably always).

Pour garlic into a blender with preserved lemon, season to taste with salt and blend until smooth.

Return to the same pot add pasta and cover with water. Whilst cooking you water with reduce and you can use this to thicken up your garlic sauce. If you have tooo much water, just drain some away.

SERVEEEEEEEEEE