Description
A creamy pasta sauce blending roasted garlic and fresh lemon for a delightful flavor experience.
Ingredients
Scale
- 1 cup heavy cream
- 1 bulb garlic, roasted
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 pound pasta of your choice
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap the garlic bulb in aluminum foil with a drizzle of olive oil and roast for 30-35 minutes. Allow to cool, then squeeze the cloves into a bowl.
- In a large pot, bring salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In a medium saucepan, heat olive oil over medium heat. Add roasted garlic, mashing it into a paste. Cook for 2 minutes.
- Pour in heavy cream, stirring until well combined. Heat for 3-4 minutes without boiling.
- Stir in lemon juice and lemon zest. Season with salt and black pepper. Cook for another 2 minutes.
- Gradually fold in Parmesan cheese, stirring until melted.
- Toss cooked pasta in the creamy sauce, adding reserved pasta water to adjust consistency as needed.
- Garnish with fresh parsley before serving.
Notes
For a thicker sauce, reduce heavy cream over low heat before adding to the garlic. Swap heavy cream for coconut cream for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg