Description

This Creamy Roast Garlic and Lemon Pasta Sauce is a luscious, rich sauce that combines the mellow flavor of roasted garlic with the bright zestiness of lemon, creating a perfect balance for your favorite pasta dishes. With simple ingredients and straightforward preparation, this sauce delivers gourmet taste with minimal effort, making it an ideal choice for a comforting yet sophisticated meal.

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
Fresh parsley for garnish

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the garlic, which enhances its natural sweetness and mellows any sharpness.
Prepare the Garlic: Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, then wrap it securely in foil to retain moisture while roasting.
Roast the Garlic: Place the wrapped garlic in the oven and roast for 30-35 minutes until the cloves are soft and golden, making them easy to squeeze out and sweet in flavor.
Combine Sauce Ingredients: In a saucepan, pour in the heavy cream, then add the roasted garlic cloves by squeezing them out of their skins. Incorporate the lemon zest and lemon juice for brightness.
Heat the Sauce: Warm the mixture over medium heat, stirring frequently to combine the flavors and prevent the cream from scorching.
Add Cheese and Season: Stir in the grated Parmesan cheese along with salt and pepper to taste. Continue stirring until the cheese melts fully and the sauce reaches a creamy consistency.
Serve and Garnish: Pour the finished sauce over your cooked pasta of choice and garnish with freshly chopped parsley to add color and fresh flavor to the dish.

Notes

Roasting the garlic slowly brings out a sweet, mellow flavor that’s perfect for creamy sauces.
Adjust the amount of lemon juice to balance tanginess with creaminess to your preference.
This sauce pairs excellently with fettuccine, linguine, or penne pasta.
Use freshly grated Parmesan for the best melting texture and flavor.
For a lighter version, substitute heavy cream with half-and-half or milk, but note the sauce will be less thick.