Creamy Roast Garlic and Lemon Pasta Sauce
Delight in a luscious blend of roasted garlic and zesty lemon cream sauce, perfect for elevating your favorite pasta dishes with a fresh, vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 whole head of garlic
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon (zested and juiced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta (such as fettuccine or linguine)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves and drizzle with olive oil. Wrap in foil and roast for 30 minutes until soft.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Squeeze the roasted garlic cloves out of their skins into a blender or small bowl.
- Add heavy cream, Parmesan cheese, lemon zest, lemon juice, salt, and black pepper to the roasted garlic. Blend or whisk until smooth and creamy.
- In a saucepan over medium heat, gently warm the sauce until it thickens slightly, about 3-5 minutes. Do not boil.
- Toss the sauce with the cooked pasta until evenly coated.
- Serve immediately, garnished with fresh parsley if desired.
Notes
For a lighter version, substitute half of the heavy cream with Greek yogurt or use a plant-based cream alternative. Add crushed red pepper flakes for a spicy kick.