Roasted Garlic Pasta
Indulge in the comforting, rich flavors of Roasted Garlic Pasta, a creamy dish that celebrates the sweet, caramelized goodness of roasted garlic. This recipe combines perfectly al dente pasta with a luxurious sauce made from roasted garlic, olive oil, butter, heavy cream, and freshly grated Parmesan cheese. The roasting process transforms garlic into a mellow, nutty treasure that infuses the dish with depth and warmth, while a hint of optional red pepper flakes adds a subtle kick. Finished with a touch of fresh parsley for color and freshness, this pasta is easy to make yet delightfully elegant, perfect for both busy weeknights and special occasions. With only 45 minutes from start to finish, this irresistible roasted garlic pasta is guaranteed to satisfy your cravings for creamy, garlicky perfection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz pasta (spaghetti or fettuccine)
- 2 whole garlic heads
- 4 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off the garlic heads to expose the cloves slightly. Place each garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil per head, and wrap tightly.
Roast the garlic in the preheated oven for 30 minutes, or until the cloves are soft and golden brown. Remove from the oven and let it cool until safe to handle.
While the garlic is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
Squeeze the roasted garlic cloves out of their skins into a small bowl and mash them with a fork until smooth.
In a large skillet, heat the remaining 2 tablespoons of olive oil and the butter over medium heat. Add the mashed roasted garlic and stir to combine, cooking for 1-2 minutes until fragrant.
Slowly pour in the heavy cream while stirring, and bring the mixture to a gentle simmer. Mix in the grated Parmesan cheese and red pepper flakes, if using, until the cheese is melted and the sauce is smooth.
Add the cooked pasta to the skillet, tossing to coat it fully in the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached.
Season with salt and black pepper to taste.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3858 mg | 168% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 4.1 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1431 mg | 110% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
