Creamy Roast Garlic Lemon Pasta
This creamy pasta sauce combines the rich flavors of roasted garlic and fresh lemon, creating a luscious, vibrant dish perfect for a comforting meal with a refreshing twist.
Equipment
- 1 oven for roasting garlic
- 1 large pot for boiling pasta
- 1 medium saucepan
- 1 fork for mashing garlic
Ingredients
- 1 cup heavy cream
- 1 bulb garlic roasted
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 pound pasta of choice
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C), wrap the garlic bulb in foil, and roast until soft, about 30-35 minutes. Cool and squeeze out the cloves.
- Bring a large pot of salted water to a boil, cook pasta until al dente, reserve 1 cup pasta water, then drain.
- Heat olive oil in a medium saucepan over medium heat, add roasted garlic, and mash it into a paste. Cook for 2 minutes.
- Stir in the heavy cream and heat gently for 3-4 minutes without boiling.
- Add lemon juice, lemon zest, salt, and black pepper, cooking for an additional 2 minutes to develop flavors.
- Slowly fold in grated Parmesan cheese, stirring until melted and fully incorporated into the sauce.
- Toss cooked pasta with the sauce, adding reserved pasta water gradually to reach desired consistency.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- Roast garlic ahead to save time.
- Add grilled chicken or shrimp for protein.
- Store leftovers covered in refrigerator up to 2 days.
- Use gluten-free pasta for dietary preference.
- Adjust lemon for stronger citrus flavor.