Description
This Ultimate Creamy Roast Garlic & Lemon Pasta Sauce recipe combines the rich flavors of slow-roasted garlic, creamy Parmesan cheese, and fresh lemon zest to create a luxurious sauce perfect for coating your favorite pasta. Roasting the garlic until caramelized softens its pungency and adds depth, while the lemon brightens the dish with a refreshing citrus note. This recipe is simple, elegant, and guaranteed to elevate any pasta dish into a gourmet meal.
Ingredients
Scale
Roasted Garlic
- 2 large heads of fresh garlic
- Olive oil (for drizzling)
- Pinch of salt
Sauce Base
- 1 tablespoon olive oil (for sautéing)
- 2 tablespoons finely minced shallots or 1 small yellow onion, finely minced
- 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
To Serve
- Fresh parsley or chives, chopped (for garnish)
- Extra Parmesan cheese, for sprinkling
- 8 ounces pasta (fettuccine, linguine, pappardelle, penne, or rigatoni)
Instructions
- Roast the Garlic: 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 until the cloves are soft, golden brown, and caramelized. Let them cool slightly.
- Sauté Shallots: 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, for 3-5 minutes until softened and translucent without browning.
- Prepare Roasted Garlic Paste: Once the roasted garlic is cool enough to handle, gently squeeze the softened cloves out of their skins into a small bowl. Mash with a fork into a smooth fragrant paste.
- Combine Garlic and Shallots: Add the mashed roasted garlic paste to the skillet with sautéed shallots. Stir and cook for another minute to meld flavors. If the pan looks dry, drizzle a little more olive oil. Pour in ½ cup vegetable broth and bring to a gentle simmer, scraping up any browned bits from the bottom.
- Add Cream and Lemon: Reduce heat to low. Slowly pour in heavy cream, stirring constantly until fully incorporated. Bring to a very gentle simmer, avoiding vigorous boiling. Stir in fresh lemon zest and half of the lemon juice.
- Incorporate Parmesan Cheese: Gradually stir in freshly grated Parmesan cheese until melted smoothly into the sauce. Season with salt and freshly ground black pepper. Taste and adjust lemon juice for brightness. If too thick, add extra vegetable broth or reserved pasta water.
- Cook Pasta and Combine: Cook your preferred pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining. Drain pasta and immediately add it to the skillet with the sauce. Toss gently to coat. Add reserved pasta water a tablespoon at a time if needed to adjust sauce consistency.
- Serve: Serve immediately, garnished with fresh chopped parsley or chives and an extra sprinkle of Parmesan cheese.
Notes
- Roasting garlic mellows its flavor and adds sweetness, making the sauce rich and flavorful.
- You can use vegetable broth or pasta water to adjust the sauce consistency without diluting flavor.
- Use freshly grated Parmigiano-Reggiano for the best flavor and smooth melting texture.
- This sauce pairs well with a variety of pasta shapes such as fettuccine, linguine, pappardelle, penne, or rigatoni.
- Adjust the lemon juice quantity depending on your taste preference for brightness and acidity.
- Use fresh herbs like parsley or chives for garnish to add a fresh touch and color.
- If you prefer a dairy-free option, substitute heavy cream and Parmesan with suitable plant-based alternatives, but note the flavor and texture will change.
