This creamy roast garlic and lemon pasta sauce is rich, comforting, and perfect for any pasta lover.

Print

Creamy Roast Garlic and Lemon Pasta Sauce Recipe

Print Recipe

This creamy roast garlic and lemon pasta sauce is rich, comforting, and perfect for any pasta lover.

• Author: Chef Lora

Ingredients

Scale 1x2x3x

• 1head roast garlic
• 1 cupheavy cream
• 2 tablespoonsbutter
• 1/2 cupgrated Parmesan cheese
• 1 tablespoonlemon zest
• 2 tablespoonsfresh lemon juice
• To taste salt
• To taste freshly cracked black pepper
• 1/4 teaspoonred pepper flakes (optional)
• 12 ouncespasta of choice
• 1/2 cupreserved pasta water

Instructions

1. Start by preheating your oven to 400°F (200°C). Take a head of garlic and slice the top off to expose the cloves. Drizzle it generously with olive oil, wrap it tightly in foil, and place it in the oven. Let it roast for about 40 minutes until the cloves are golden brown and tender. The aroma will fill your kitchen, setting the stage for the delectable sauce ahead.
2. While the garlic is roasting, bring a large pot of salted water to a rolling boil. Once boiling, add your pasta of choice and cook until al dente according to package instructions. Remember to reserve about 1/2 cup of the pasta cooking water before draining it. This starchy water will help adjust the sauce’s consistency later on.
3. After the garlic has roasted, remove it from the oven and allow it to cool slightly. Squeeze the caramelized garlic cloves into a bowl and mash them into a smooth paste. Meanwhile, melt the butter in a large skillet over medium heat. Once melted, add the roasted garlic paste and sauté for 1-2 minutes, allowing the flavors to meld.
4. Pour in the heavy cream and reduce the heat slightly. Let it simmer gently for 5-7 minutes, stirring occasionally. This step will allow the sauce to thicken. Once it reaches your desired consistency, stir in the lemon zest, fresh lemon juice, and grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes, if you wish for a hint of spice.
5. Finally, add the drained pasta to the pan with the sauce. Toss everything together until the pasta is well-coated and glossy. If the sauce seems thick, use the reserved pasta water, adding a few tablespoons at a time until the desired consistency is reached. Serve hot, garnished with additional Parmesan cheese, lemon zest, and a sprinkle of freshly cracked black pepper for that extra touch of flavor.

Notes

For better flavor, always use freshly grated Parmesan instead of pre-grated packaged cheese.

Nutrition

• Calories: Approximately 560 kcal per serving
• Protein: 15 g