Description
This creamy roast garlic and lemon pasta sauce transforms simple ingredients into a luxurious and flavorful experience. Perfect for weeknight dinners or impressing guests, it’s a must-try for any pasta lover!
Ingredients
Scale
- 2 large heads of Fresh Garlic
- Olive Oil
- Heavy Cream
- Fresh Lemons (zest and juice)
- Freshly grated Parmesan Cheese (Parmigiano-Reggiano)
- Finely minced Shallots or a small Yellow Onion
- Vegetable Broth
- Salt
- Freshly Ground Black Pepper
- Fresh Parsley or Chives
- Pasta (fettuccine, linguine, pappardelle, penne, or rigatoni)
Instructions
- Preheat your oven to 400°F (200°C). Slice off the very top quarter-inch of each garlic head to expose the cloves. Drizzle generously with olive oil and sprinkle with a pinch of salt. Wrap each head loosely in aluminum foil. Roast for 40-50 minutes, or until the cloves are incredibly soft, golden brown, and caramelized. They should be easily squeezed out of their skins. Let them cool slightly.
- While the garlic roasts, heat about a tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the finely minced shallots (or onion) and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Don't let them brown too much.
- Once the roasted garlic is cool enough to handle, gently squeeze the softened cloves out of their skins into a small bowl. Using a fork, mash the roasted garlic cloves into a smooth, fragrant paste.
- Add the mashed roasted garlic paste to the skillet with the sautéed shallots. Stir and cook for another minute, allowing the flavors to meld beautifully. If the pan seems a little dry, you can add another small drizzle of olive oil. Pour in about ½ cup of vegetable broth and bring to a gentle simmer, scraping up any delicious browned bits from the bottom of the pan.
- Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly until fully incorporated. Bring the sauce to a very gentle simmer – do not boil vigorously. Stir in the fresh lemon zest and then half of the lemon juice.
- Gradually stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce. Season generously with salt and freshly ground black pepper. Taste and adjust the lemon juice, adding more if you desire a brighter flavor. If the sauce is too thick, add a splash more vegetable broth or some reserved pasta water.
- Cook your preferred pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta and immediately add it directly to the skillet with the creamy roast garlic and lemon sauce. Toss gently to coat every strand. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh chopped parsley or chives, and an extra sprinkle of Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg
Keywords: Roasting garlic slowly transforms its flavor from pungent to sweet. Always use fresh lemons for the best flavor, and reserve pasta water to adjust the sauce's consistency. Taste and adjust seasonings as needed.