Creamy Roast Garlic and Lemon Pasta Sauce
A delightful pasta sauce combining rich, roasted garlic with the bright freshness of lemon, perfect for elevating your pasta dishes.
Ingredients
For the sauce
- 1 head head of garlic Roast for the pasta sauce.
- 2 tablespoons olive oil For drizzling on garlic.
- 2 tablespoons butter Melted in a saucepan.
- 1 cup heavy cream For creamy texture.
- 1 cup grated Parmesan cheese To be mixed into the sauce.
- Juice of 1 lemon For acidity.
- Zest of 1 lemon Enhance flavor.
- Salt and pepper to taste For seasoning.
- Pasta of your choice Pasta of your choice e.g., spaghetti, penne, fettuccine.
Instructions
Preparation
- Start by prepping your ingredients. Cut the top off the head of garlic and drizzle it with olive oil. Wrap the garlic tightly in foil and set it aside.
- Preheat your oven to 400°F (200°C). Place the prepared garlic package in the oven and roast it for about 30-35 minutes until soft and golden.
Cooking the Sauce
- While the garlic is roasting, melt 2 tablespoons of butter over medium heat in a saucepan.
- Once the garlic has finished roasting, remove it from the oven and let it cool for a few minutes. Squeeze the soft garlic cloves into the melted butter, stirring until well combined.
- Pour in 1 cup of heavy cream and increase the heat to bring the mixture to a simmer, stirring constantly.
- Once bubbling, add 1 cup of grated Parmesan cheese, the lemon juice, and zest. Mix until the cheese melts and sauces are smooth. Season with salt and pepper.
Serving
- Cook your pasta according to package instructions and then drain it.
- Add the cooked pasta to the creamy sauce and toss gently to coat every strand.
- If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
- Plate and garnish with additional Parmesan cheese and freshly cracked pepper if desired.
Notes
For dairy-free: use plant-based cream and dairy-free cheese. For gluten-free, opt for gluten-free pasta. Store leftover sauce cool and in an airtight container for up to 3-4 days.