Description
This Creamy Garlic Lemon Pasta Sauce combines the rich flavors of roasted garlic and fresh lemon with a luscious creamy base, perfect for coating your favorite pasta. The sauce is made by roasting whole garlic bulbs for a sweet, mellow flavor, then mixing with heavy cream, fresh lemon juice and zest, and Parmesan cheese for a bright yet indulgent dish. Garnished with fresh parsley, this pasta sauce offers a delightful balance of tangy citrus and savory creaminess, ideal for a comforting yet fresh meal.
Ingredients
Scale
Sauce 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
Pasta
- 1 pound pasta of your choice
Garnish
- Fresh parsley, for garnish
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Wrap the garlic bulb in aluminum foil and roast for about 30-35 minutes, until golden and soft. Allow it to cool, then squeeze the roasted cloves into a bowl.
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. After cooking, reserve 1 cup of pasta water, then drain the remaining water.
- Sauté the Garlic: In a medium saucepan, heat the olive oil over medium heat. Add the roasted garlic and mash it into a paste using a fork. Cook for about 2 minutes, letting the flavors meld together.
- Add Cream: Pour in the heavy cream, stirring until well combined. Let the mixture heat for about 3-4 minutes, making sure not to let it boil.
- Incorporate Lemon and Seasonings: Stir in the lemon juice and lemon zest, seasoning with salt and black pepper. Continue to cook for another 2 minutes, allowing the flavors to develop further.
- Melt in Parmesan: Gradually fold in the grated Parmesan cheese, stirring continuously until it melts and incorporates well into the sauce.
- Toss Pasta with Sauce: Add the cooked pasta to the sauce, tossing well to ensure every piece is coated. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Remove from heat and garnish with fresh parsley before serving. Enjoy your delicious and creamy roast garlic and lemon pasta!
Notes
- To roast garlic more easily, cut the top off the bulb before wrapping and roasting.
- Use freshly squeezed lemon juice for the best bright flavor.
- Reserve pasta water as it contains starch which helps thin the sauce while keeping it creamy.
- Feel free to substitute Parmesan with Pecorino Romano for a sharper taste.
- This sauce pairs well with any long pasta such as spaghetti, linguine, or fettuccine.
- For a lighter version, use half-and-half in place of heavy cream.
