Creamy Roast Garlic and Lemon Pasta Sauce Recipe
A luscious and creamy roast garlic and lemon pasta sauce that combines the sweet caramelized flavors of roasted garlic with the bright zestiness of fresh lemon. This sauce is perfectly balanced with creamy butter, rich cream, and savory parmesan, making it a delightful accompaniment to your favorite pasta.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Category: Pasta Sauce
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 150g fresh pasta per person or 100g dried pasta per person
Roast Garlic
- 2 whole heads garlic
- 2 tbsp olive oil
Sauce
- 30g butter, cubed
- 1/2 tsp black pepper
- 1 cup cream (single or heavy cream)
- 2 – 3 tbsp freshly squeezed lemon juice
- Zest of 1 lemon
- 50g parmesan, finely grated
To Serve
- Extra lemon zest
- Dried paprika flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the garlic bulbs.
- Prepare Garlic: Remove the outer papery layers from the garlic heads and cut off the top horizontally just enough to expose the tops of the cloves.
- Roast Garlic: Drizzle olive oil over the exposed garlic tops, wrap each head individually in foil, and roast them in the oven for about 45 minutes until the cloves are soft and caramelized.
- Make Garlic Paste: Once cooled, squeeze the roasted garlic cloves out and mash them on a chopping board with the back of a spoon to create a smooth paste.
- Cook Pasta: Boil pasta in well-salted water according to package instructions until al dente, then drain, reserving some pasta water.
- Start Sauce: Melt butter in a frying pan over medium heat until it foams, then add black pepper and stir.
- Add Garlic Paste: Stir in the garlic paste to taste and whisk to combine.
- Add Cream and Lemon: Lower heat to a gentle simmer and whisk in the cream, followed by freshly squeezed lemon juice and lemon zest.
- Add Parmesan: Gradually add the parmesan cheese in batches, whisking and allowing it to melt between additions to create a smooth sauce.
- Simmer Sauce: Let the sauce gently simmer for a couple of minutes until it thickens slightly.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce along with 1/4 cup of the reserved pasta water, cooking together for about a minute to let the flavors meld.
- Adjust Consistency: Add more pasta water if needed to achieve a saucier consistency, as the pasta will absorb sauce quickly.
- Serve: Plate the pasta and top with extra lemon zest and dried paprika flakes if desired for an extra pop of flavor and color.
Notes
- Use freshly grated parmesan for the best melt and flavor.
- You can use single cream for a lighter sauce or heavy cream for a richer taste.
- Adjust the amount of garlic paste depending on how strong you like the garlic flavor.
- Make sure to reserve some pasta water to loosen the sauce if it becomes too thick.
- If you prefer less acidity, reduce the lemon juice slightly.
- Dried paprika flakes add a nice smoky heat but are optional.
