Description
This luxurious Creamy Roasted Garlic Pasta features sweet, caramelized roasted garlic folded into a rich Parmesan cream sauce. It’s an easy yet elegant dinner that tastes like restaurant-quality Italian cuisine but comes together in under an hour with simple pantry ingredients.
Ingredients
Scale
- 2-3 whole heads of garlic
- 3 tablespoons olive oil, divided
- 1 pound pasta (fettuccine, linguine, or your favorite long pasta)
- 3 tablespoons unsalted butter
- 1½ cups heavy cream
- ½ cup chicken or vegetable broth
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (optional)
- Pasta cooking water (reserve 1 cup before draining)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top ¼ inch of each garlic head to expose the cloves. Place the garlic heads on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Place on a baking sheet and roast for 40-45 minutes until the cloves are soft, golden, and caramelized. Let cool slightly, then squeeze the roasted cloves out of their skins into a small bowl. Mash with a fork into a paste.
- Cook the Pasta: While the garlic roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- Start the Sauce: In a large skillet over medium heat, melt the butter with the remaining 2 tablespoons of olive oil. Add the roasted garlic paste and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to let it burn.
- Build the Cream Sauce: Pour in the heavy cream and broth, stirring to combine with the garlic. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Add the Cheese: Reduce heat to low and gradually add the Parmesan cheese, stirring constantly until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water. Season with salt, black pepper, and red pepper flakes (if using).
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat every strand in the creamy garlic sauce. Add pasta water a little at a time if needed to reach your desired consistency. The starchy water helps the sauce cling beautifully to the pasta.
- Finish and Serve: Remove from heat and stir in the fresh parsley and basil. Taste and adjust seasoning as needed. Serve immediately with extra Parmesan cheese, a drizzle of olive oil, and freshly cracked black pepper.
Notes
- Make-Ahead Tip: Roast the garlic up to 3 days in advance and store the mashed paste in an airtight container in the refrigerator.
- Consistency: If your sauce breaks or looks grainy, add pasta water gradually while stirring over low heat to bring it back together.
- Dairy-Free Option: Substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese (the flavor will be different but still delicious).
- Add Protein: This pasta pairs beautifully with grilled chicken, sautéed shrimp, or pan-seared scallops.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 680
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 105mg