Roasted Garlic Cream Pasta

Some nights, you crave comfort that wraps around you like a blanket. I stumbled on roasted garlic cream pasta during one of those evenings when the fridge was nearly bare but I had a few garlic bulbs rolling around in the drawer. The smell that filled the kitchen as those bulbs roasted was enough to make me forget I was improvising. When I squeezed out those golden, caramelized cloves and stirred them into cream, I knew I'd never go back to jarred sauce again.

I made this for a friend who swore she hated garlic. She watched skeptically as I squeezed the roasted cloves into the pan, but one bite in, she went quiet in that way people do when food surprises them. By the end of the night, she was scraping her plate with bread and asking for the recipe. It reminded me that cooking is sometimes about changing minds, one creamy forkful at a time.

Ingredients

• Garlic bulbs: Roasting them whole mellows the sharpness into a sweet, spreadable paste that becomes the soul of the sauce.
• Olive oil: Just a drizzle keeps the garlic from drying out and helps those cloves turn golden and jammy.
• Fettuccine or spaghetti: Wide ribbons hold the sauce beautifully, but any long pasta works if that is what you have on hand.
• Unsalted butter: It adds richness and a silky base for building the sauce without overpowering the delicate garlic.
• Shallot: Finely chopped, it brings a subtle sweetness that plays well with the roasted garlic without competing.
• Heavy cream: The backbone of the sauce, giving it that luxurious, velvety texture you want to coat every strand.
• Milk: A splash lightens the cream just enough so the sauce does not feel too heavy.
• Parmesan cheese: Freshly grated melts into the sauce smoothly and adds a salty, nutty finish that store bought cannot match.
• Black pepper and salt: Freshly ground pepper adds a gentle bite, and salt brings everything into balance.
• Nutmeg: Optional, but a tiny pinch adds warmth and a whisper of complexity that makes people wonder what your secret is.
• Fresh parsley: A handful of green at the end brightens the plate and adds a fresh contrast to all that cream.

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, wrap snugly in foil, and roast for 35 to 40 minutes until the cloves are soft and golden. Let them cool, then squeeze out the sweet, caramelized cloves like toothpaste.

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil, then cook your pasta until al dente according to the package directions. Reserve half a cup of that starchy pasta water before draining, it is liquid gold for adjusting the sauce later.

Sauté the Shallot:

Melt the butter in a large skillet over medium heat, then add the finely chopped shallot and sauté until it softens and turns translucent, about 2 minutes. You will smell the sweetness start to bloom.

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. Let it cook for about a minute, stirring, until the whole kitchen smells like warm, golden comfort.

Build the Cream Sauce:

Pour in the heavy cream and milk, whisking gently to combine, then bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes. The sauce will start to thicken just enough to coat the back of a spoon.

Finish with Cheese and Seasoning:

Stir in the freshly grated Parmesan, salt, pepper, and a pinch of nutmeg if you are using it, then simmer gently until the cheese melts and the sauce turns velvety. Taste and adjust the seasoning, this is your moment to make it yours.

Toss the Pasta:

Add the drained pasta directly into the sauce, tossing with tongs to coat every strand evenly. If the sauce feels too thick, add the reserved pasta water a splash at a time until it reaches that glossy, clingy consistency.

Serve:

Plate the pasta immediately, topping each serving with extra Parmesan and a sprinkle of fresh parsley if you like. Serve it hot, with crusty bread on the side if you want to soak up every last bit of sauce.

Pin It

There was a rainy Sunday when I made this and ate it straight from the pan, standing at the stove with a wooden spoon. No plating, no garnish, just me and a skillet of creamy pasta. It was one of those quiet moments where food does not need an audience to be perfect, and I remember thinking that sometimes the best meals are the ones no one else sees.

Making It Lighter

If heavy cream feels like too much, swap in half and half or even whole milk for part of the cream. The sauce will be a bit thinner, but you can simmer it a little longer or add an extra tablespoon of Parmesan to thicken it back up. I have done this on nights when I wanted the flavor without feeling like I needed a nap afterward, and it still tastes rich and satisfying.

Adding Vegetables

This sauce is a perfect canvas for whatever vegetables you have on hand. I have stirred in sautéed spinach, roasted cherry tomatoes, and even thinly sliced mushrooms, all of which soak up the garlic cream beautifully. Just cook them separately and fold them in at the end so they keep their texture and do not water down the sauce.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. When you reheat, add a splash of milk or cream and warm gently over low heat, stirring often so the sauce does not break. I have even reheated individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out.

• Freeze the roasted garlic cloves separately and add them to soups, mashed potatoes, or scrambled eggs.
• If the sauce thickens too much in the fridge, loosen it with pasta water or milk before reheating.
• Grate extra Parmesan and keep it in a sealed container so you always have some ready for a quick dinner.

Pin It

This pasta has become my go to when I need something that feels like a hug on a plate. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ How do I know when roasted garlic is perfectly done?

Roasted garlic is ready when the cloves are golden brown, completely soft, and easily squeeze out of their skins. This typically takes 35-40 minutes at 200°C. The longer roasting transforms raw garlic's sharpness into deep, caramelized sweetness.

→ Can I prepare roasted garlic in advance?

Yes, roast garlic up to 3 days ahead and store in an airtight container in the refrigerator. You can also freeze roasted garlic cloves for up to a month. This makes weeknight cooking faster and easier.

→ What's the best way to achieve a silky sauce?

Whisk cream and milk together before adding to prevent lumps, then simmer gently without boiling. Add pasta water gradually while tossing to achieve desired consistency. The starch in pasta water naturally thickens the sauce while keeping it glossy.

→ How can I make this lighter without sacrificing creaminess?

Substitute half-and-half or whole milk for heavy cream, or use a combination of both. You can also add sautéed vegetables like spinach or mushrooms for bulk and nutrition without extra cream.

→ What pasta shapes work best with this sauce?

Fettuccine and spaghetti are traditional choices that cling beautifully to creamy sauces. Pappardelle, linguine, or tagliatelle also work wonderfully. Avoid tiny shapes that don't hold sauce as effectively.

→ Can I add proteins to this dish?

Absolutely. Sautéed shrimp, grilled chicken, crispy pancetta, or toasted breadcrumbs make excellent additions. Add cooked proteins during the final tossing step to keep them warm without overcooking.