Oh, you’re in for a treat with this creamy roast garlic and lemon pasta sauce. First time I made this, it was because my sister (the pasta fanatic) declared flat-out that anything with garlic and lemon had to be dinner. I half-listened, half-bickered, and set about roasting a suspiciously shriveled bulb I found at the back of the cupboard. Well – talk about a happy accident! Now it’s become one of those go-to meals for me, especially when I want to impress my family without, you know, actually working too hard. There was one time my garlic sort of… exploded in the oven, but that’s a story for another day. Let’s get to it!
Why you’ll actually love making this (I do, anyway!)
I make this when I want something that tastes like I put way more effort in than I actually did. My family goes crazy for it (my daughter once licked the bowl – not even joking; we’re a tad feral sometimes). It’s that creamy comfort vibe with a zing from the lemon, and the garlic just gets so mellow and sweet. I used to get annoyed that roasting garlic took ages, but actually, if you chop everything else while it’s roasting, you barely notice. Plus, if you’re looking for something a bit different from your basic Alfredo, this hits the spot. (And if you accidentally leave the lemon out? Well, I learned it’s still edible – just a bit bland.)
Here’s What You’ll Need (swap stuff if you fancy)
- 1 whole bulb garlic (try two if you’re, like, really into garlic – my mate Dave is)
- 2 tbsp olive oil (butter will work, or honestly, that weird garlic oil I got as a gift did the trick once)
- 250ml double cream (sometimes I use half crème fraîche if that’s what I find – or even a tub of mascarpone in a pinch)
- Zest and juice of 1 lemon (tiny lemons? Use 2. Or lime if you’re wild. My grandmother always fussed about using unwaxed lemons, though I never notice much difference. Shhh.)
- Handful grated parmesan (the real stuff is fab, but I’ve dumped shop-brand whatever in and the world kept turning)
- Salt and good grind of black pepper
- Pasta – enough for 2–3 people (fancy shapes just make this more fun, but really, spaghetti, penne, whatever you got; I once made this with tortellini for an attempt at “gourmet night”)
- Optional: handful chopped parsley or basil, chile flakes, extra lemon zest
How I Make My Creamy Roast Garlic and Lemon Pasta Sauce
- Heat your oven up to about 200°C. Slice the top off your garlic bulb — not the root, the pointy end — to expose the cloves a bit. Drizzle with olive oil, wrap in foil, and pop it on a baking tray. Roast for 30–40 minutes. If the house starts smelling amazing, it’s probably done. (If it smells burnt, well, we live and learn!)
- While that’s roasting, get your pasta water going. Salt it like you mean it. Cook your pasta just shy of the packet’s timing, because it’ll finish in the sauce.
- Once the garlic is cool-ish, squeeze out those soft cloves into a pan. It looks weird, kind of beige and gloopy (don’t freak out; this is the good part!).
- Pour in your cream or whatever creamy substitute you’re using. Heat gently while you mash the garlic around. I use a wooden spoon, but a fork, honestly, works fine.
- Stir through lemon zest and juice (sneak a finger taste here; it’s cook’s privilege). Chuck in your parmesan, good grind of black pepper, bit of salt. Taste now – if it’s bland, probably needs more lemon or cheese. Or both. Don’t worry if it looks split at first – give it a few stirs. It’ll come together.
- Dump your drained pasta straight into the sauce along with a splash of that pasta water. Stir like mad to get everything coated. (This is when my kids start circling like sharks.)
- If you’re feeling fancy, sprinkle over some parsley or basil, maybe a pinch of chile flakes. Or not. Totally up to you.
Notes from the land of trial and error
- Don’t skimp on the lemon – I once did and it went a bit stodgy. More is better, trust me.
- If you roast the garlic ahead, it firms up in the fridge, but just smoosh it back into shape in the pan. Works fine!
- Also, I once tried using evaporated milk. Not a vibe. Stick to creamier things, probably.
How I’ve mucked about with this recipe (some hits, some misses)
- Once, I stirred in a spoon of pesto right at the end — pretty lush, actually.
- Tried flinging in frozen peas for “health.” My daughter called it “green yuck” but ate it anyway.
- Once swapped the lemon for orange. Big mistake (tasted like dessert pasta. Lesson learned!)
What You’ll Need to Pull This Off (and maybe a cheat or two)
- Oven (obviously, but in a pinch, I tried roasting garlic in a frying pan with a lid – slower, but it does eventually work. Don’t tell my Italian neighbor, though.)
- Pasta pot, colander, medium pan for sauce
- Zester or just use the smallest side of your box grater (I’ve even used a potato peeler + chopped the strips, if we’re being honest!)
How to Store (if you even need to)
This sauce holds up in the fridge fine for a day or two in a tight tub, though honestly in my house it never lasts more than a day; we always seem to “accidentally” eat the leftovers by midnight. It’ll thicken up when cold, but add a splash of water or a bit more cream when reheating and it’s golden.
How we like to serve it (family quirks included)
Personally, I like loading this up with extra parmesan and black pepper. My family likes it with roast chicken or just loads of crispy garlic bread. For some reason my cousin pours a little hot sauce on his; no accounting for taste. Oh, and I always stick a wedge of lemon on the side. (Looks posh. My secret.)
Stuff I wish I’d known sooner (aka Mistakes I’ve made so you don’t have to)
- I once tried rushing the garlic – raw, it’s eye-watering. Just wait it out. Roasted is key.
- Don’t use single cream; splits too easily. Double cream or crème fraîche is safer.
- Use your pasta water! I forgot it once, and the sauce sat there all clumpy. Not fun.
What Everyone Always Asks Me…
- Can I make this vegan? Oh totally! Swap in oat or soy cream and skip the cheese or use a vegan one. Actually, I find it works better if you add a little nutritional yeast if you have it.
- How garlicky is this? Not nearly as fierce as you’d think. Roasting turns the garlic sweet and mellow. Unless you toss in three bulbs, which… well, I’ve done, and that’s a lazy vampire deterrent!
- What pasta works best? Pretty flexible. I usually use spaghetti ‘cos it’s always in my cupboard, but honestly I’ve tried penne, fusilli even those massive shells, and it all works. The sauce clings best to the twirly shapes, though.
- Can I freeze it? Well, you can, but I do think it gets a wee bit grainy on defrosting. It’ll taste fine, but the texture’s not the same. So maybe only if you make too much (which never happens here…)
- Is the lemon too much? Not really – but if you’re nervous, start with half, then taste. You can always add more, but you can’t take it out (yep, learned that one the tart way…)
If you manage to get a bite before everyone descends, hats off. And if you end up adding three times as much cheese, well, no judgement here. Sometimes I get distracted mid-chop and end up zesting half the lemon before realizing I’ve left the pasta boiling dry – but that’s kitchen life, right?
Anyway, hope you love it as much as we do. Give it a go, and let me know (if you want to swap in something wild, I’m always up for new ideas… except orange. Never again).
Ingredients
- 1 bulb garlic
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 oz cooked pasta
Instructions
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1Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30 minutes until soft and caramelized.
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2While the garlic roasts, cook pasta according to package instructions. Reserve 1/2 cup of pasta water and set aside.
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3Once garlic is cool enough to handle, squeeze roasted cloves from the skins and mash into a paste.
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4Heat 1 tablespoon olive oil in a large pan over medium heat. Add the mashed garlic, lemon zest, and lemon juice. Stir and cook for 1 minute.
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5Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and black pepper. Cook for 3-4 minutes until the sauce thickens.
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6Add cooked pasta to the sauce, tossing well to coat. Use reserved pasta water, a splash at a time, to loosen the sauce if needed. Serve immediately with extra Parmesan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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