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Creamy Roast Garlic and Lemon Pasta Sauce

A rich and creamy pasta sauce infused with roasted garlic and bright lemon, perfect for any pasta dish or as a drizzle over vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 head head of garlic Sweet and rich when roasted.
  • 2 tablespoons olive oil Used for roasting garlic.
  • 1 cup heavy cream Makes the sauce rich and creamy.
  • 1 lemon Zest of 1 lemon Adds bright citrus flavor.
  • 1 lemon Juice of 1 lemon Provides acidity to balance the creaminess.
  • to taste Salt and black pepper Season to your preference.
  • optional Grated Parmesan cheese For topping.
  • for garnish Fresh parsley or basil Herbs for garnish.
  • pasta of your choice Pasta of your choice (e.g., spaghetti or fettuccine) Cooked according to package instructions.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the top off the head of garlic and drizzle with olive oil. Wrap it in aluminum foil and roast for about 30-35 minutes, or until the cloves are soft and caramelized. Remove and let it cool before squeezing the cloves out.
  3. Begin cooking your favorite pasta according to package instructions until al dente. Reserve about a cup of pasta water before draining.
Cooking
  1. In a medium saucepan over medium heat, combine the roasted garlic and heavy cream. Use a whisk or a fork to mash the garlic into the cream.
  2. Add in the lemon zest and juice, stirring to combine. Season with salt and black pepper to taste.
  3. Add the cooked pasta to the sauce, tossing to coat the noodles. If the sauce seems too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Serving
  1. Sprinkle with grated Parmesan cheese if desired, and garnish with freshly chopped parsley or basil. Enjoy your delicious meal!

Notes

Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to a month. Reheat gently on the stove over low heat, adding a splash of cream or water as needed.