Description
This creamy roast garlic and lemon pasta sauce combines the rich, mellow flavors of roasted garlic with the bright freshness of lemon zest and juice, all rounded out by Parmesan cheese and heavy cream. Perfect for elevating simple pasta dishes, this sauce is smooth, tangy, and satisfyingly indulgent, with a lovely hint of herbaceous parsley garnish to finish.
Ingredients
Scale
Roasted Garlic
- 1 head of garlic
- 2 tablespoons olive oil
Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the garlic, which is the base flavor for your sauce.
- Prepare Garlic: Cut the top off the head of garlic to expose the cloves, drizzle with olive oil to help it roast nicely, then wrap it tightly in foil to trap steam and heat.
- Roast Garlic: Place the foil-wrapped garlic in the oven and roast for 30-35 minutes until the cloves become soft and caramelized, perfect for blending into the sauce.
- Combine Sauce Ingredients: In a saucepan, squeeze the roasted garlic cloves out of their skins and add them to the heavy cream along with the lemon zest and freshly squeezed lemon juice.
- Heat and Stir: Warm the mixture over medium heat, stirring frequently to ensure everything combines smoothly without scorching the cream.
- Add Cheese and Season: Stir in the grated Parmesan cheese along with salt and pepper to your taste, continuing to mix until the cheese melts fully and the sauce attains a creamy consistency.
- Serve: Pour the creamy sauce over your favorite cooked pasta and garnish with freshly chopped parsley for a burst of color and a touch of herbal brightness.
Notes
- To roast garlic, ensure the foil is wrapped tightly to keep the steam inside which softens the garlic beautifully.
- If you prefer a thinner sauce, you can add a splash of pasta cooking water to adjust the consistency.
- Use freshly grated Parmesan cheese for best melting and flavor results.
- This sauce pairs well with long pasta like fettuccine or linguine, or even penne for a hearty bite.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
