Creamy Roast Garlic and Lemon Pasta Sauce Recipe
Introduction
This Creamy Roast Garlic and Lemon Pasta Sauce combines rich, roasted garlic with bright lemon flavors for a fresh and comforting dish. It’s easy to make and perfect for a cozy night in or to impress guests with minimal effort.
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
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: Pour in the heavy cream, stirring until well combined. Let the mixture heat through for about 3-4 minutes without boiling.
- Step 5: Stir in the lemon juice and lemon zest. Season with salt and black pepper. Continue to cook for another 2 minutes to develop the flavors.
- Step 6: Gradually fold in the grated Parmesan cheese, stirring continuously until melted and fully incorporated into the sauce.
- Step 7: 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 you reach the desired consistency.
- Step 8: Remove from heat and garnish with fresh parsley before serving.
Tips & Variations
- Use gluten-free or whole grain pasta for dietary preferences or added nutrition.
- For extra richness, add a tablespoon of butter when mixing in the Parmesan cheese.
- Try adding red pepper flakes for a subtle spicy kick.
- If you can’t find fresh lemons, substitute with 1 tablespoon of bottled lemon juice and 1 teaspoon lemon zest.
Storage
Store any leftover sauce and pasta 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 if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-minced garlic instead of roasting a whole bulb?
Roasting garlic brings out a sweeter, milder flavor that’s key to this sauce, so pre-minced garlic won’t provide the same depth. However, in a pinch, you can sauté minced garlic, but the taste will be sharper.
What pasta shapes work best with this creamy lemon sauce?
Long noodles like fettuccine, linguine, or spaghetti work well to catch the sauce, but short pasta shapes such as penne or rigatoni also pair nicely. Choose any shape you prefer!
PrintCreamy Roast Garlic and Lemon Pasta Sauce Recipe
A luscious and tangy creamy roast garlic and lemon pasta sauce that combines the sweetness of roasted garlic with the brightness of fresh lemon juice and zest. This easy-to-make sauce is perfectly creamy with a hint of zestiness, topped off with Parmesan cheese and fresh parsley, ideal for dressing your favorite pasta for a comforting yet refreshing meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Sauce 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
- Fresh parsley, for garnish
Pasta
- 1 pound pasta of your choice
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Wrap the garlic bulb in aluminum foil and roast in the oven for 30-35 minutes until golden and soft. Let it cool, then squeeze the roasted garlic cloves into a bowl.
- Cook the Pasta: Bring a large pot of 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 and set aside.
- Prepare the Sauce Base: In a medium saucepan, heat olive oil over medium heat. Add the roasted garlic paste and cook for about 2 minutes to blend the flavors.
- Add Heavy Cream: Pour the heavy cream into the saucepan, stirring continuously until well combined. Allow the mixture to heat through for 3-4 minutes, making sure it does not boil.
- Incorporate Lemon: Stir in the freshly squeezed lemon juice and lemon zest. Season with salt and black pepper, and continue cooking for another 2 minutes to develop the flavors.
- Add Parmesan Cheese: Gradually fold in the grated Parmesan cheese, stirring until it melts completely and integrates smoothly into the sauce.
- Toss Pasta with Sauce: Add the cooked pasta to the sauce, tossing well to coat each strand or piece. Adjust the sauce consistency by adding reserved pasta water a little at a time if needed.
- Garnish and Serve: Remove the sauce from heat, garnish with fresh parsley, and serve immediately for a delicious creamy pasta experience.
Notes
- Roasting the garlic mellows its flavor and adds sweetness, enhancing the sauce’s depth.
- Reserve pasta water to adjust sauce thickness for a perfect creamy texture.
- Use freshly grated Parmesan cheese for better melting and flavor compared to pre-grated varieties.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- If you prefer a vegan option, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Leftover sauce can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
Keywords: creamy pasta sauce, roast garlic pasta, lemon pasta sauce, vegetarian pasta sauce, easy pasta sauce, creamy lemon garlic sauce
