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Lemon Cream Pasta with Roasted Garlic
This Lemon Cream Pasta with Roasted Garlic is rich, tangy, and ultra-satisfying. A whole head of garlic is slow-roasted until soft and caramelized, then mashed into melted butter to create a deep, savory base. Heavy cream and fresh lemon juice add velvety texture and brightness, while Parmesan cheese delivers creamy depth and umami. Tossed with perfectly al dente pasta and a splash of pasta water, this simple yet elegant dish is perfect for weeknights or date nights alike.
Lemon Cream Pasta with Roasted Garlic
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 50 minutes until golden and soft.
- Step 2
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- Step 3
In a skillet, melt butter over medium heat. Squeeze the roasted garlic into the pan and mash to combine with the butter.
- Step 4
Pour in heavy cream and bring to a gentle simmer.
- Step 5
Add lemon juice, salt, and pepper. Stir well.
- Step 6
Add cooked pasta and a splash of pasta water. Toss to coat.
- Step 7
Stir in Parmesan cheese and continue stirring until the sauce thickens and coats the pasta evenly.
- Step 8
Serve immediately with extra Parmesan if desired.
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Per serving
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