Creamy Roast Garlic and Lemon Pasta Sauce

I love making this Creamy Roast Garlic and Lemon Pasta Sauce when I want something rich, bright, and full of flavor. I roast whole garlic until soft and sweet, then blend it into a silky cream sauce with fresh lemon for the perfect balance of comfort and freshness.

Why You’ll Love This Recipe

I appreciate how roasting the garlic transforms it into something mellow and slightly sweet. It creates depth without being overpowering.

I also enjoy how the lemon lifts the entire sauce. The creamy base feels indulgent, but the citrus keeps it light and vibrant. It coats pasta beautifully and works just as well over vegetables or grilled proteins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 whole head of garlic
1 tablespoon olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon butter
zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
12 ounces cooked pasta of choice

Directions

I begin by preheating the oven to 400°F (200°C). I slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap it in foil, and roast for about 35–40 minutes until soft and golden.

Once the garlic is cool enough to handle, I squeeze the softened cloves out of their skins.

In a skillet over medium heat, I melt the butter and add the roasted garlic. I gently mash it into a paste and let it warm for about a minute.

I pour in the heavy cream and bring it to a gentle simmer. I stir in the Parmesan cheese, lemon zest, lemon juice, salt, black pepper, and red pepper flakes if using. I let the sauce simmer for 3–5 minutes until slightly thickened.

I add the cooked pasta directly to the skillet and toss until fully coated. If the sauce feels too thick, I add a splash of reserved pasta water to loosen it.

I finish with fresh parsley before serving.

Servings and Timing

I usually get about 4 servings from this recipe.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I sometimes add sautéed mushrooms or spinach for extra texture and color. When I want a lighter version, I substitute half-and-half for the heavy cream.

For added protein, I toss in grilled chicken or shrimp. If I prefer a sharper flavor, I mix in a little extra Parmesan or a small spoonful of cream cheese.

storage/reheating

I store leftover sauce or pasta in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm it gently on the stovetop over low heat. I usually add a splash of milk, cream, or water to restore the creamy consistency as it heats.

FAQs

Can I make the roasted garlic ahead of time?

I often roast the garlic a day in advance and store it in the refrigerator until ready to use.

Is the sauce very lemony?

I find it balanced and fresh. I can adjust the lemon juice to suit my taste.

Can I make this dairy-free?

I can substitute plant-based cream and cheese alternatives, though the flavor will vary slightly.

What pasta works best with this sauce?

I like using fettuccine, linguine, or penne because they hold the creamy sauce well.

Can I freeze the sauce?

I can freeze it, but cream-based sauces may separate slightly when thawed. I reheat gently and whisk to help smooth it out.

Conclusion

I love how this Creamy Roast Garlic and Lemon Pasta Sauce combines sweet roasted garlic with bright lemon and rich cream. It creates a comforting yet fresh dish that feels both elegant and easy. Whenever I want a flavorful pasta that stands out, this sauce is my go-to choice.

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