Name: Creamy Roast Garlic and Lemon Pasta Sauce Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 cup heavy cream; 1 bulb garlic, roasted; 1 tablespoon olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon lemon zest; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup grated Parmesan cheese; 1 pound pasta of your choice; Fresh parsley, for garnish

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Introduction

This Creamy Roast Garlic and Lemon Pasta Sauce combines rich roasted garlic with bright lemon flavors for a delicious and comforting dish. Perfect for a quick weeknight dinner, it’s creamy, tangy, and packed with savory Parmesan goodness.

A white plate holds a creamy dish of about twelve pieces of tortellini pasta covered in a thick, light brown sauce. Thin yellow strips, likely cheese or zest, are mixed in the sauce, which has a smooth texture with specks of black pepper and chili flakes on top. The tortellini appear soft and slightly glossy, nestled close together in the sauce. A shiny silver fork rests on the right edge of the plate, partially sunk into the sauce. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1 bulb garlic, roasted
1 tablespoon olive oil
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese
1 pound pasta of your choice
Fresh parsley, for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wrap the garlic bulb in aluminum foil and roast for about 30-35 minutes, or until golden and soft. Let it cool, then squeeze the cloves into a bowl.
Step 2: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step 3: In a medium saucepan, heat the olive oil over medium heat. Add the roasted garlic and mash it into a paste with a fork. Cook for about 2 minutes to let the flavors meld.
Step 4: Pour in the heavy cream and stir until well combined. Heat for 3-4 minutes without boiling.
Step 5: Stir in the lemon juice and lemon zest. Season with salt and black pepper. Cook for an additional 2 minutes to develop the flavors.
Step 6: Gradually add the grated Parmesan cheese, stirring continuously until melted and fully incorporated into the sauce.
Step 7: Add the cooked pasta to the sauce and toss to coat evenly. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Step 8: Remove from heat and garnish with fresh parsley before serving.

Tips & Variations

For a lighter version, substitute half the heavy cream with milk or use a lower-fat cream alternative.
Try adding a pinch of red pepper flakes for a subtle spicy kick.
Use gluten-free pasta if you need a gluten-free option.
Freshly grated Parmesan works best for melting smoothly and providing rich flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce if needed.

How to Serve

A white plate holds a serving of tortellini covered in a creamy sauce that is light brown with a smooth texture. The pasta pieces are round with a ring shape and have a pale yellow color, sitting evenly spread across the plate. Thin strands of yellow zest are scattered over the sauce, adding slight color contrast. Small specks of black pepper and red chili flakes are sprinkled on top, giving a textured look. To the right side of the plate, a silver fork rests partially in the sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-minced garlic instead of roasting a whole bulb?

Roasted garlic has a unique sweet and mellow flavor that raw or pre-minced garlic can’t replicate. For the best results, roasting the bulb is recommended, but in a pinch, you could sauté minced garlic until soft and lightly browned.

What pasta type works best with this sauce?

Any pasta shape you enjoy will work, but shapes with ridges or twists like fusilli, penne, or rigatoni help hold onto the creamy sauce better. Long pasta like spaghetti or fettuccine is also excellent for tossing with this sauce.