Creamy Roast Garlic and Lemon Pasta Sauce
A silky, bright sauce that transforms simple pasta into an extraordinary dish with slow-roasted garlic, lemon, and creamy Parmesan.
Ingredients
For the sauce
- 1 cup heavy cream Substitute full-fat coconut milk for dairy-free.
- 1 bulb garlic, roasted Roast until golden and soft.
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon salt Salt pasta water generously.
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese Use freshly grated for better melt.
For the pasta
- 1 pound pasta of your choice Fettuccine, linguine, or penne work well.
For garnish
- to taste fresh parsley Chopped, for garnish.
Instructions
Roast the Garlic
- Preheat your oven to 400°F (200°C).
- Wrap the garlic bulb in aluminum foil and roast for about 30–35 minutes, until golden and soft.
- Allow to cool, then squeeze the cloves into a bowl.
- Tip: If short on time, sauté whole cloves in olive oil until fragrant.
Cook the Pasta
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- Tip: Salt the water generously; it's your opportunity to season the pasta.
Prepare the Sauce
- In a medium saucepan, heat the olive oil over medium heat.
- Add the roasted garlic and mash it into a paste.
- Cook for about 2 minutes to meld the flavors.
- Tip: Smash thoroughly to ensure smooth incorporation.
Add Cream
- Pour in the heavy cream, stirring until well combined.
- Let it heat through for about 3–4 minutes, avoiding boiling.
- Tip: Keep heat moderate to prevent separating.
Include Lemon
- Stir in the lemon juice and zest. Season with salt and pepper.
- Cook for another 2 minutes to allow flavors to develop.
- Tip: Taste as you go with lemon to suit your preference.
Mix in Parmesan
- Gradually fold in the grated Parmesan cheese until melted and incorporated.
- Tip: Add cheese off direct high heat to prevent graininess.
Combine Pasta and Sauce
- Add the cooked pasta to the sauce and toss well to coat.
- If the sauce is too thick, add reserved pasta water gradually.
- Tip: Toss on low heat to bind the flavors.
Garnish and Serve
- Remove from heat and garnish with fresh parsley before serving.
- Tip: Finish with a drizzle of olive oil or a squeeze of lemon.
Notes
Refrigerate leftover sauce and pasta separately for best texture. The sauce can be frozen without pasta; reheat slowly to restore creaminess.
Nutrition
Serving: 1gCalories: 700kcalCarbohydrates: 80gProtein: 15gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 2gSugar: 2g
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