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Creamy Roast Garlic and Lemon Pasta Sauce

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A rich and silky pasta sauce made with sweet roasted garlic, fresh lemon zest and juice, and creamy Parmesan, creating a comforting yet bright and flavorful dish.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
  2. Allow the garlic to cool slightly, then squeeze the softened cloves out of their skins.
  3. In a skillet over medium heat, melt the butter. Add the roasted garlic and mash into a paste. Cook for about 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer.
  5. Stir in Parmesan cheese, lemon zest, lemon juice, salt, black pepper, and red pepper flakes if using. Simmer for 3–5 minutes until slightly thickened.
  6. Add the cooked pasta to the skillet and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
  7. Finish with chopped fresh parsley and serve immediately.

Notes

  • Roast garlic up to 1 day in advance and refrigerate until ready to use.
  • Adjust lemon juice for a milder or brighter flavor.
  • Substitute half-and-half for a lighter version.
  • Add sautéed mushrooms or spinach for extra texture and color.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of liquid.
  • Freezing is possible, but cream-based sauces may separate slightly when thawed.

Nutrition

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