Creamy Roast Garlic and Lemon Pasta Sauce Recipe

Introduction

This creamy roast garlic and lemon pasta sauce brings together rich, smooth flavors with a bright citrus twist. Perfect for a comforting weeknight dinner, it’s easy to make and pairs beautifully with your favorite pasta.

Ingredients

• 1 cup heavy cream
• 1 bulb garlic, roasted
• 1 tablespoon olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated Parmesan cheese
• 1 pound pasta of your choice
• Fresh parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wrap the garlic bulb in aluminum foil and roast for 30-35 minutes until golden and soft. Let it cool, then squeeze the cloves into a bowl.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
3. Step 3: Heat olive oil in a medium saucepan over medium heat. Add the roasted garlic and mash into a paste with a fork. Cook for about 2 minutes to develop the flavor.
4. Step 4: Pour in the heavy cream and stir well. Heat the mixture for 3-4 minutes, avoiding a boil.
5. Step 5: Stir in fresh lemon juice and lemon zest. Season with salt and black pepper. Cook for another 2 minutes to let the flavors meld.
6. Step 6: Gradually add grated Parmesan cheese, stirring until melted and fully incorporated into the sauce.
7. Step 7: Add the cooked pasta to the sauce and toss to coat thoroughly. If the sauce is too thick, add reserved pasta water gradually to achieve your desired consistency.
8. Step 8: Remove from heat and garnish with fresh parsley before serving.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use gluten-free pasta to make this dish gluten-free.
• Fresh basil can be used instead of parsley for a different herb flavor.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce as needed. It’s best to store the pasta and sauce separately if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-roasted garlic instead of roasting my own?

Yes, you can use store-bought roasted garlic to save time, though roasting fresh garlic enhances the flavor significantly.

Is it necessary to reserve pasta water?

Reserving pasta water is helpful because it contains starch that helps loosen and bind the sauce to the pasta, ensuring a smooth and creamy texture.

Creamy Roast Garlic and Lemon Pasta Sauce Recipe

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★★★★★

4.7 from 92 reviews

A luscious and comforting Creamy Roast Garlic and Lemon Pasta Sauce that perfectly balances the rich roasted garlic, tangy lemon, and savory Parmesan for a delightful pasta experience. This sauce is easy to make, combining roasting, stovetop cooking, and fresh ingredients to create a velvety and flavorful dish perfect for any pasta lover.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Roasted Garlic

• 1 bulb garlic, roasted
• 1 tablespoon olive oil

Sauce

• 1 cup heavy cream
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated Parmesan cheese

Pasta

• 1 pound pasta of your choice
• 1 cup reserved pasta water

Garnish

• Fresh parsley, for garnish

Instructions

1. 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, or until golden and soft. Allow it to cool, then squeeze the cloves into a bowl.
2. 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.
3. Prepare the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the roasted garlic and mash it into a paste using a fork. Cook for about 2 minutes, allowing the flavors to meld.
4. Add Cream: Pour in the heavy cream, stirring until well combined. Let the mixture heat through for about 3-4 minutes, taking care not to let it boil.
5. Include Lemon: Stir in the lemon juice and lemon zest. Season with salt and black pepper. Continue to cook for another 2 minutes, allowing the flavors to develop.
6. Mix in Parmesan: Gradually fold in the grated Parmesan cheese, stirring continuously until melted and incorporated into the sauce.
7. Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing well to coat each piece. If the sauce is too thick, add reserved pasta water a little at a time until reaching your desired consistency.
8. Garnish and Serve: Remove from heat and garnish with fresh parsley before serving.

Notes

• Roasted garlic adds a sweet, mellow flavor that enhances the creaminess of the sauce.
• Use freshly squeezed lemon juice and zest for the best bright and fresh flavor.
• Reserve pasta water as it contains starch which helps thicken and bind the sauce to the pasta.
• You can substitute Parmesan with Pecorino Romano for a sharper taste.
• This sauce pairs well with long pasta shapes like fettuccine, linguine, or spaghetti.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.

Keywords: Creamy pasta sauce, roasted garlic sauce, lemon pasta sauce, easy pasta sauce, Italian pasta recipe, garlic lemon sauce, Parmesan cream sauce