Roasted Garlic Cream Pasta

The kitchen smelled like a bakery and a pizzeria at the same time. That was the moment I realized roasting garlic changes everything. I had tossed two foil-wrapped bulbs into the oven on a whim, and forty minutes later, the cloves squeezed out like sweet, caramelized butter. I stirred them into cream, tossed the sauce with hot pasta, and suddenly understood why some recipes feel less like dinner and more like an occasion.

I made this the night my sister came over unannounced, stressed and hungry. She sat at the counter while I tossed fettuccine in the creamy sauce, and by the time I plated it, she had stopped talking about her day and started asking for the recipe. We ate in comfortable silence, twirling noodles and scraping our plates clean. It became the dish I make when someone needs more than food.

Ingredients

• Garlic bulbs: Roasting transforms them into something jammy and golden, the backbone of the entire sauce.
• Olive oil: Just enough to keep the garlic from drying out while it caramelizes in the oven.
• Fettuccine or spaghetti: Use whichever you have, but the flat ribbons hold the sauce especially well.
• Heavy cream: This is what makes the sauce luscious and cling to every bite without breaking.
• Milk: Thins the cream just slightly so the sauce stays silky instead of thick.
• Butter: Adds richness and helps the shallot soften into the base of the sauce.
• Shallot: Milder than onion, it melts into the background and lets the garlic shine.
• Parmesan cheese: Freshly grated is key, it melts smoothly and adds that nutty, salty depth.
• Black pepper: Freshly ground pepper brings a gentle heat that balances the richness.
• Nutmeg: Optional but magical, just a pinch makes the cream taste rounder and warmer.
• Fresh parsley: A handful of green at the end makes it look and taste brighter.

Instructions

Roast the garlic:

Preheat your oven to 200°C (400°F), slice the tops off two garlic bulbs to expose the cloves, drizzle with olive oil, and wrap them snugly in foil. Roast for 35 to 40 minutes until the cloves are soft, golden, and squeezable.

Cook the pasta:

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

Sauté the shallot:

Melt butter in a large skillet over medium heat, add the finely chopped shallot, and cook for about two minutes until it softens and turns translucent. The kitchen will start to smell sweet and buttery.

Add the roasted garlic:

Squeeze the roasted garlic cloves out of their skins, mash them into a rough paste with a fork, and stir them into the skillet. Let them cook for about a minute until the aroma fills the room.

Make the cream sauce:

Pour in the heavy cream and milk, whisking gently to combine, then bring the mixture to a gentle simmer. Let it cook for three to four minutes until it thickens just slightly and coats the back of a spoon.

Finish the sauce:

Stir in the freshly grated Parmesan, salt, black pepper, and a pinch of nutmeg if you like. Simmer gently until the cheese melts completely and the sauce becomes velvety and smooth.

Toss the pasta:

Add the drained pasta directly to the skillet and toss it with the sauce until every strand is coated. If the sauce feels too thick, add reserved pasta water a splash at a time until it reaches the consistency you want.

Serve:

Plate the pasta immediately, finishing each serving with extra Parmesan and a sprinkle of fresh parsley. Serve it hot, with crusty bread on the side if you have it.

Save

One evening, I served this to a friend who claimed she did not like garlic. She was halfway through her plate before she looked up and asked what was in the sauce. When I told her, she laughed and admitted she had been wrong about garlic her whole life. That is the power of roasting it first.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to three days. The sauce may thicken as it cools, but it comes back to life beautifully. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Stir frequently so the Parmesan does not separate, and stop as soon as it is warmed through.

Ways to Make It Your Own

This recipe loves a little improvisation. I have stirred in sautéed mushrooms, wilted spinach, and even crispy pancetta when I wanted something heartier. A squeeze of lemon juice at the end brightens the richness, and red pepper flakes add a gentle kick. You can swap half and half for the cream if you want something lighter, though the sauce will be thinner.

What to Serve Alongside

I usually keep it simple with a green salad dressed in lemon vinaigrette and a loaf of warm, crusty bread. The bread is non-negotiable, you will want something to soak up every last bit of sauce on your plate. A glass of chilled Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly.

• Toss arugula with olive oil, lemon juice, and shaved Parmesan for a peppery contrast.
• Roast cherry tomatoes with olive oil and garlic for a bright, juicy side.
• Serve garlic bread made with any leftover roasted garlic you have tucked away.

Save

This pasta has become my go-to for nights when I want comfort without complexity. It proves that a few good ingredients, treated with care, can turn into something you will crave again and again.

Recipe FAQs

→ Can I prepare the roasted garlic in advance?

Yes, roast the garlic bulbs up to 2 days ahead and store them in an airtight container in the refrigerator. Squeeze out the cloves when ready to prepare the sauce.

→ What type of pasta works best?

Fettuccine or spaghetti are ideal because their flat or thin shape catches the cream sauce beautifully. Pappardelle or linguine also work wonderfully.

→ How do I achieve the perfect sauce consistency?

Reserve pasta cooking water before draining. Add it gradually while tossing the pasta, one splash at a time, until the sauce coats the noodles without pooling at the bottom of the pan.

→ Can I make this dairy-free?

Substitute the cream and milk with coconut cream or cashew cream, and use nutritional yeast instead of Parmesan for a plant-based version that maintains the creamy texture.

→ What vegetables pair well with this dish?

Sautéed spinach, mushrooms, cherry tomatoes, or sun-dried tomatoes complement the roasted garlic beautifully. Add them after softening to the shallot step.

→ Is this suitable for meal prep?

The sauce can be prepared ahead and refrigerated for up to 3 days. Reheat gently over low heat with a splash of milk to restore creaminess. Cook pasta fresh just before serving.