Description
This Ultimate Creamy Roast Garlic & Lemon Pasta Sauce offers a rich, velvety sauce bursting with mellow roasted garlic, zesty lemon, and Parmesan cheese that perfectly coats your favorite pasta. The sauce combines the sweetness of caramelized garlic with the brightness of fresh lemon, creating a gourmet pasta dish that’s both comforting and elegant. Ideal for a cozy weeknight dinner or a special occasion, this recipe highlights simple ingredients elevated through roasting and careful simmering to deliver deep, layered flavors.
Ingredients
Scale
Roasted Garlic
- 2 large heads of fresh garlic
- Olive oil (for drizzling)
- Pinch of salt
Sauté Base
- 1 tablespoon olive oil
- Finely minced shallots or 1 small yellow onion
Sauce
- ½ cup vegetable broth
- 1 cup heavy cream
- Zest of 1 fresh lemon
- Juice of 1 lemon (divided)
- ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
- Salt, to taste
- Freshly ground black pepper, to taste
Pasta and Garnishes
- 8 ounces pasta (fettuccine, linguine, pappardelle, penne, or rigatoni)
- Fresh chopped parsley or chives, for garnish
- Extra Parmesan cheese, for serving
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top quarter-inch of each garlic head to expose the cloves. Drizzle generously with olive oil and sprinkle a pinch of salt. Wrap each head loosely in aluminum foil. Roast for 40-50 minutes until the cloves are soft, golden brown, and caramelized, easy to squeeze out. Let cool slightly.
- Sauté the Shallots: While garlic roasts, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add minced shallots or onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes, being careful not to brown them.
- Prepare the Roasted Garlic Paste: Once garlic is cool enough, squeeze the softened cloves out into a bowl. Use a fork to mash into a smooth fragrant paste.
- Combine Garlic and Shallots: Add the garlic paste to the skillet with shallots. Stir and cook for 1 minute, letting flavors meld. Add a small drizzle of olive oil if dry. Pour in ½ cup vegetable broth and bring to a gentle simmer, scraping browned bits from the pan bottom.
- Add Cream and Lemon: Reduce heat to low. Slowly pour in heavy cream, stirring constantly until fully incorporated. Bring to a gentle simmer without boiling vigorously. Stir in lemon zest and half the lemon juice.
- Incorporate Parmesan and Season: Gradually stir in grated Parmesan until melted smoothly. Season generously with salt and freshly ground black pepper. Adjust lemon juice to taste for brightness. If too thick, add more broth or reserved pasta water.
- Cook Pasta and Combine: Cook pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining. Add drained pasta directly to skillet with sauce, tossing gently to coat. Adjust consistency with reserved pasta water as needed.
- Serve: Serve immediately, garnished with fresh chopped parsley or chives and a sprinkle of extra Parmesan cheese.
Notes
- Roasting garlic deeply softens and sweetens the cloves, creating a rich base for the sauce.
- Use freshly grated Parmigiano-Reggiano for the best flavor and melting quality.
- Adjust lemon juice gradually to balance acidity without overpowering the creamy sauce.
- Reserve pasta water to thin the sauce and help it cling to the pasta.
- Choose your favorite pasta shape; long noodles like fettuccine or linguine work especially well.
- This sauce can be made dairy-free by substituting heavy cream with full-fat coconut milk and using vegan Parmesan alternative.
