Roasted Garlic Cream Pasta

The smell hit me before I even opened the oven door. My kitchen filled with that sweet, caramelized garlic scent that makes you forget you were planning to cook anything else. I'd thrown two whole garlic bulbs in the oven on a whim, wrapped in foil like little presents, and when I squeezed out those golden cloves forty minutes later, I knew this pasta was going to be different. That first bite confirmed it: creamy, subtle, and so deeply garlicky without any of the sharpness.

I made this for my sister one winter evening when she showed up unannounced, cold and exhausted. She sat at my counter, wrapped in a blanket, while I tossed the fettuccine in that glossy sauce. She didn't say much, just twirled her fork and sighed between bites. By the time she scraped her bowl clean, she looked like herself again.

Ingredients

• Garlic bulbs: Roasting whole bulbs transforms them into sweet, spreadable gold, use heads that feel firm and heavy.
• Olive oil: Just enough to keep the garlic from drying out in the oven, don't skip this or the cloves will burn.
• Fettuccine or spaghetti: Both work beautifully, fettuccine grabs more sauce but spaghetti twirls more elegantly.
• Heavy cream: This is what makes the sauce luscious, don't swap it for something too light or it won't coat the pasta.
• Milk: Thins the cream just enough so the sauce doesn't feel heavy, whole milk works best.
• Unsalted butter: Adds richness and helps the shallot soften without browning too fast.
• Shallot: Milder than onion, it melts into the background and lets the garlic shine.
• Parmesan cheese: Freshly grated is the only way, the pre-shredded stuff won't melt smoothly.
• Black pepper and nutmeg: Just a whisper of each, they wake up the cream without stealing the show.
• Fresh parsley: Optional but it adds a pop of color and a hint of freshness at the end.

Instructions

Roast the garlic:

Slice off the tops of the garlic bulbs to expose the cloves, drizzle with olive oil, wrap snugly in foil, and roast at 200°C (400°F) for 35 to 40 minutes until the cloves are soft and golden. Let them cool slightly, then squeeze out the cloves like toothpaste.

Boil 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 that starchy pasta water, it's your secret weapon for a silky sauce.

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 sweet. Don't let it brown, you want it translucent and tender.

Add the roasted garlic:

Mash the roasted garlic cloves into a smooth paste with the back of a fork, then stir it into the skillet with the shallot. Cook for about a minute, stirring, until the kitchen smells like heaven.

Make the cream sauce:

Pour in the heavy cream and milk, whisking gently to blend everything together. Let it come to a gentle simmer and cook for 3 to 4 minutes until it thickens just a bit.

Stir in the cheese and seasonings:

Add the grated Parmesan, salt, pepper, and a pinch of nutmeg if you like. Stir until the cheese melts completely and the sauce turns velvety and smooth.

Toss the pasta:

Add the drained pasta directly to the skillet and toss it in the sauce until every strand is coated. If it looks too thick, add the reserved pasta water a splash at a time until it's glossy and clings beautifully.

Serve:

Plate the pasta immediately, top with extra Parmesan and a sprinkle of parsley if you have it. Serve it hot, with plenty of napkins.

Pinterest

This dish has become my go-to when I need to feel grounded. There's something about the slow roast of garlic, the gentle simmer of cream, the ritual of tossing pasta in a warm skillet that makes everything else fade away. It's not just dinner, it's a few minutes of quiet in a noisy week.

Making It Your Own

I've added sautéed mushrooms when I had them on hand, and they soaked up the garlicky cream like little sponges. Spinach works too, wilted right into the sauce at the end, turning this into something that feels a little more virtuous. Sometimes I toss in a handful of peas or a pinch of red pepper flakes if I want a kick. The base is forgiving, so don't be afraid to play with it.

Storing and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or cream in a skillet over low heat, stirring gently until it loosens up again. The microwave works in a pinch, but the stovetop brings back that silky texture. I've even eaten it cold straight from the fridge late at night, and it was still delicious.

What to Serve It With

This pasta is rich enough to stand on its own, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. Garlic bread feels redundant, but a crusty baguette for mopping up extra sauce is never a bad idea. A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the richness perfectly.

• Serve it in warm bowls so the sauce stays creamy and doesn't congeal.
• Grate the Parmesan fresh at the table for anyone who wants extra.
• If you're meal prepping, store the sauce and pasta separately and toss them together when reheating.

Pinterest

This is the kind of recipe that makes you look like you know what you're doing, even when you're winging it. It's warm, it's comforting, and it tastes like you spent hours in the kitchen when really, you just let the oven do the work.

Recipe FAQs

→ Can I prepare the roasted garlic ahead of time?

Yes, roast the garlic bulbs up to 2 days in advance. Store them in an airtight container in the refrigerator. Simply squeeze out the cloves when ready to make the sauce.

→ What pasta works best for this dish?

Fettuccine or spaghetti are ideal choices as they hold the creamy sauce beautifully. Pappardelle or tagliatelle also work wonderfully. Avoid very thin pastas as they may become overcoated.

→ How can I make this sauce lighter?

Substitute half-and-half or even whole milk for the heavy cream. You can also reduce the amount of butter by using just 1 tablespoon instead of 2. The dish will be less rich but still delicious.

→ What vegetables pair well with this pasta?

Sautéed spinach, mushrooms, sun-dried tomatoes, or fresh asparagus complement this dish beautifully. Add them to the skillet before combining with the pasta for best results.

→ Can I use store-bought roasted garlic?

Yes, store-bought roasted garlic cloves work perfectly if you're short on time. Use about 15-20 cloves and mash them into a paste. The convenience makes this an even quicker meal.

→ What wine pairs with this pasta?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the creamy garlic sauce perfectly. The acidity cuts through the richness and refreshes the palate between bites.