Roasted Garlic Cream Pasta

There's something almost meditative about peeling back foil from roasted garlic bulbs and watching those soft, caramelized cloves tumble out. I stumbled onto this pasta one evening when I had leftover roasted garlic from another recipe and no plan for dinner. The kitchen smelled like toasted butter and sweet garlic within minutes, and I remember thinking this might be the easiest impressive meal I'd ever thrown together. Now it's my go-to when I want something that feels indulgent but doesn't demand much effort.

I once made this for a friend who claimed she didn't like garlic, and she finished two bowls before admitting she'd been wrong her whole life. Roasting the garlic changes everything: it loses that sharp bite and becomes buttery, almost spreadable. We sat at my tiny kitchen table with wine and extra Parmesan, and she kept asking what the secret was. I told her there wasn't one, just patience and a little foil.

Ingredients

• Whole garlic bulbs: Roasting transforms raw garlic into something sweet and nutty, so don't skip this step or try to substitute jarred roasted garlic, it won't have the same depth.
• Olive oil: Just a drizzle helps the garlic caramelize and keeps the cloves from drying out in the oven.
• Fettuccine or spaghetti: Long noodles work best here because they twirl beautifully with the creamy sauce, but use whatever pasta shape you love.
• Unsalted butter: This is your flavor base, and using unsalted lets you control the seasoning perfectly.
• Shallot: It adds a gentle sweetness that complements the roasted garlic without overpowering it.
• Heavy cream: The backbone of the sauce, giving it that silky, luxurious texture.
• Milk: Lightens the cream just a bit so the sauce doesn't feel too thick or cloying.
• Freshly grated Parmesan cheese: Pre-grated won't melt the same way, so grate it yourself for a smoother, more cohesive sauce.
• Black pepper and salt: Simple seasonings that let the roasted garlic shine.
• Nutmeg: A tiny pinch adds warmth and complexity, but it's optional if you don't have it on hand.
• Fresh parsley: Just for color and a hint of brightness at the end.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Roast the garlic:

Preheat your oven to 200°C (400°F), slice the tops off the garlic bulbs to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast for 35 to 40 minutes until the cloves are soft and golden. Let them cool slightly, then squeeze the cloves out like toothpaste, they should slide right out.

Cook the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package directions. Before draining, scoop out half a cup of the starchy pasta water and set it aside, you'll need it later.

Sauté the shallot:

Melt the butter in a large skillet over medium heat, add the finely chopped shallot, and cook for about 2 minutes until it softens and smells fragrant. Don't let it brown, you want it sweet and translucent.

Add the roasted garlic:

Mash the roasted garlic cloves into a rough paste with a fork, then stir them into the skillet with the shallot. Cook for about a minute, stirring, until the kitchen fills with that incredible toasted garlic aroma.

Build the cream sauce:

Pour in the heavy cream and milk, whisking everything together until smooth. Bring it to a gentle simmer and let it cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens just slightly.

Finish with Parmesan:

Stir in the freshly grated Parmesan, salt, black pepper, and a pinch of nutmeg if you're using it. Keep the heat low and stir until the cheese melts completely and the sauce turns velvety and glossy.

Toss the pasta:

Add your drained pasta directly to the skillet and toss everything together with tongs until every strand is coated. If the sauce feels too thick, add the reserved pasta water a little at a time until it reaches the perfect silky consistency.

Serve:

Plate the pasta immediately, topping each serving with extra Parmesan and a sprinkle of fresh parsley if you like. Serve it hot and enjoy every creamy, garlicky bite.

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This pasta has become my comfort meal after long days when I don't want to think too hard but still want something that feels special. I love how the house smells while the garlic roasts, and how the sauce comes together so quickly once everything is prepped. It's the kind of dish that makes you feel like you're treating yourself, even on a regular Tuesday night.

Making It Lighter

If heavy cream feels like too much, you can swap in half and half or even whole milk with a tablespoon of flour whisked in to help thicken the sauce. I've done this on nights when I wanted the flavor without feeling completely weighed down afterward. The sauce won't be quite as rich, but it's still creamy and comforting, and the roasted garlic still does all the heavy lifting flavor wise.

Adding More to the Dish

Sometimes I toss in sautéed spinach or mushrooms right before adding the pasta, and it turns this into a more complete meal without much extra effort. The spinach wilts into the sauce beautifully, and mushrooms add an earthy depth that pairs perfectly with the sweetness of the roasted garlic. You can also stir in cooked chicken or shrimp if you want to add protein, though honestly, the pasta is satisfying enough on its own.

Pairing and Serving Suggestions

This pasta pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, something with enough acidity to cut through the richness of the cream. I usually serve it with a simple green salad dressed in lemon and olive oil, and maybe some crusty bread to mop up any extra sauce left on the plate. It's one of those meals that feels elegant enough for guests but easy enough for a weeknight.

• Serve with garlic bread if you're really leaning into the garlic love.
• A squeeze of fresh lemon juice over the top before serving adds a bright contrast to the richness.
• Leftovers reheat surprisingly well with a splash of milk or cream to loosen the sauce.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This is one of those recipes that feels like a warm hug in a bowl, simple but satisfying in all the right ways. I hope it becomes a favorite in your kitchen too.

Ask About This Recipe

→ How do I know when the garlic is properly roasted?

The garlic bulbs should be golden brown and the cloves soft enough to squeeze out easily. This typically takes 35-40 minutes at 200°C. The cloves will be sweet and mellow, perfect for mashing into the sauce.

→ Can I make this with a lighter cream?

Yes, substitute half-and-half or even milk for the heavy cream for a lighter version. The sauce will be less rich but still delicious. You may need to simmer slightly longer for it to thicken properly.

→ What pasta shapes work best with this sauce?

Fettuccine and spaghetti are ideal as they hold the creamy sauce beautifully. Pappardelle, linguine, or even rigatoni also work well. Avoid very thin pastas that may become oversaturated.

→ How can I add vegetables to this dish?

Sautéed spinach, mushrooms, or sun-dried tomatoes blend seamlessly into this sauce. Cook them separately and fold in before adding the pasta, or add them directly to the skillet when preparing the sauce.

→ Why use reserved pasta water in the sauce?

Pasta water contains starch that helps the sauce cling to the noodles and creates a silkier texture. It's also useful for adjusting consistency if the sauce becomes too thick after mixing with the pasta.

→ Can this be made ahead and reheated?

Yes, though cream sauces are best served fresh. You can prepare components ahead and assemble just before serving. If reheating, do so gently over low heat, adding a splash of milk to restore the sauce's silky consistency.