Description
This Creamy Roast Garlic and Lemon Pasta Sauce is a luscious, flavorful sauce that combines the sweetness of roasted garlic with the brightness of lemon, enriched with heavy cream and Parmesan cheese. Perfect for elevating any pasta dish with minimal effort.
Ingredients
Scale
Garlic and Oil
- 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
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the garlic.
- Prepare Garlic: Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, then wrap the garlic head tightly in aluminum foil.
- Roast Garlic: Place the wrapped garlic in the oven and roast for 30-35 minutes until the cloves are soft and caramelized.
- Combine Ingredients: In a saucepan over medium heat, combine the heavy cream, roasted garlic cloves squeezed out from their skins, lemon zest, and lemon juice.
- Heat and Stir: Cook the mixture, stirring continuously, until the ingredients are well blended and heated through.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese along with salt and pepper to taste, continuing to stir until the cheese melts and the sauce is creamy.
- Serve and Garnish: Pour the sauce over your favorite cooked pasta and garnish with fresh parsley before serving.
Notes
- Roasting garlic mellows its flavor and adds a sweet depth to the sauce.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- Adjust lemon juice and zest according to your preference for tartness.
- For a vegan version, substitute heavy cream with coconut cream and use a vegan cheese alternative.
- Leftover sauce can be refrigerated for up to 3 days and gently reheated on the stovetop.
