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Creamy Roast Garlic and Lemon Pasta

A luxurious yet simple pasta dish featuring sweet roasted garlic, bright lemon zest, and a rich creamy sauce clinging to pasta shells.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Roasted Garlic
  • 2-3 heads garlic whole
  • 1 tbsp olive oil for drizzling
  • 1 pinch salt
Pasta & Sauce
  • 1 lb shell pasta or orecchiette
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1.5 cups heavy cream
  • 1 lemon zest and juice
  • 0.5 cup parmesan cheese freshly grated
  • 1 cup pasta water reserved
  • 1 tsp black pepper freshly cracked

Equipment

  • Large Pot
  • Skillet
  • Aluminum Foil
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Slice tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 40-50 mins until soft.
  2. Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
  3. Squeeze roasted garlic cloves out of skins and mash into a paste.
  4. In a skillet, melt butter with olive oil. Sauté garlic paste for 1 minute.
  5. Whisk in heavy cream and simmer for 3-4 mins until slightly thickened.
  6. Stir in lemon zest, lemon juice, parmesan cheese, and black pepper.
  7. Toss pasta in the sauce, adding reserved pasta water as needed to create a glossy coating.
  8. Serve immediately topped with extra zest and pepper.

Notes

Ensure you use fresh lemon juice rather than bottled for the best flavor.