Creamy Roast Garlic and Lemon Pasta Sauce Recipe
Introduction
This Creamy Roast Garlic and Lemon Pasta Sauce brings together the rich, mellow flavor of roasted garlic with the bright zing of fresh lemon. It’s a simple yet elegant sauce that transforms any pasta into a comforting, flavorful meal perfect for weeknights or special occasions.
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 30-35 minutes until soft and golden. Let cool, then squeeze the cloves into a bowl.
- Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Step 3: Heat olive oil in a medium saucepan over medium heat. Add the roasted garlic and mash it into a paste with a fork. Cook for 2 minutes to meld the flavors.
- Step 4: Pour in the heavy cream and stir to combine. Heat the mixture for 3-4 minutes without boiling.
- Step 5: Stir in lemon juice, lemon zest, salt, and black pepper. 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.
- 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 until you reach the desired consistency.
- Step 8: Remove from heat and garnish with fresh parsley before serving.
Tips & Variations
- Use freshly squeezed lemon juice and fresh garlic for the best flavor.
- Substitute half-and-half for heavy cream if you prefer a lighter sauce.
- Try Pecorino Romano or Asiago cheese instead of Parmesan for a different taste.
- Add a pinch of red pepper flakes or cayenne for a spicy kick.
- Mix in sautéed spinach or grilled shrimp to add variety and nutrition.
- For a vegan version, replace heavy cream with coconut cream and Parmesan with nutritional yeast.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooled sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk or reserved pasta water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular garlic instead of roasted garlic?
You can use raw garlic, but roasting it mellows the flavor and adds a sweet depth that enhances the sauce beautifully. Roasting is highly recommended for the best results.
How can I adjust the sauce for a dairy-free diet?
Replace heavy cream with coconut cream and use a dairy-free cheese alternative or omit cheese entirely to make this sauce dairy-free while maintaining great flavor.
PrintCreamy Roast Garlic and Lemon Pasta Sauce Recipe
This Creamy Roast Garlic and Lemon Pasta Sauce combines the rich, velvety texture of heavy cream with the mellow sweetness of roasted garlic and the fresh, zesty brightness of lemon juice and zest. Perfectly complemented by grated Parmesan cheese and simple seasonings, this sauce elevates any pasta dish to a luxurious meal that’s easy to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Sauce
- 1 cup heavy cream
- 1 bulb garlic, roasted
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
For the Pasta
- 1 pound pasta of your choice
- Fresh parsley, for garnish
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Wrap the whole garlic bulb in aluminum foil and roast it on a baking tray for 30-35 minutes until golden and soft. Let it cool, then squeeze the softened garlic cloves out into a bowl.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
- Prepare the Sauce: Heat olive oil in a medium saucepan over medium heat. Add the roasted garlic and mash it into a paste with a fork. Cook for about 2 minutes to blend the flavors.
- Add Cream: Pour in the heavy cream and stir until fully combined. Warm the mixture for 3-4 minutes, careful not to let it boil, allowing the sauce to thicken slightly.
- Include Lemon: Stir in the freshly squeezed lemon juice and lemon zest. Season with salt and black pepper. Continue to cook for an additional 2 minutes to let the flavors integrate.
- Mix in Parmesan: Gradually add the grated Parmesan cheese, stirring constantly until it melts and incorporates smoothly into the sauce.
- Combine Pasta and Sauce: Add the cooked pasta directly to the sauce, tossing well to ensure every strand is coated. Adjust the sauce consistency by adding reserved pasta water in small increments if needed.
- Garnish and Serve: Remove from heat and sprinkle fresh parsley on top before serving for a burst of color and freshness.
Notes
- Use fresh garlic and freshly squeezed lemon juice for the best flavor.
- For a lighter version, substitute heavy cream with half-and-half.
- Try Pecorino Romano or Asiago cheese as alternatives to Parmesan for different flavor profiles.
- Add red pepper flakes or cayenne pepper if you prefer a spicy kick.
- Customize with herbs like basil, thyme, or rosemary for aromatic variations.
- Reheat leftovers gently over low heat and add a splash of milk or pasta water if the sauce thickens too much.
Keywords: Creamy pasta sauce, roast garlic pasta, lemon pasta sauce, Parmesan cream sauce, easy pasta sauce
