Roasted Garlic Cream Pasta

The kitchen smelled like a bakery crossed with an Italian trattoria the afternoon I decided to roast garlic for the first time. I had no plan, just two bulbs wrapped in foil and an hour to kill. When I squeezed those golden cloves onto toast, I knew I'd stumbled onto something that needed to become dinner. That's how this pasta was born: not from a cookbook, but from the happy accident of too much roasted garlic and a carton of cream in the fridge.

I made this for my sister after she had a rough week at work, and she ate two bowls standing at the counter. She said it tasted like a hug, which is maybe the best compliment I've ever gotten in the kitchen. Now it's my go-to whenever someone needs comfort or I just want to feel like I've got my life together for twenty minutes.

Ingredients

• Garlic bulbs: Roasting transforms them into jammy, caramelized sweetness, so don't skip this step or try to substitute jarred roasted garlic, it's just not the same.
• Olive oil: Just enough to keep the garlic from drying out in the oven and to help those cloves turn golden and soft.
• Fettuccine or spaghetti: Wide noodles hold the sauce beautifully, but honestly any pasta shape you have on hand will work in a pinch.
• Heavy cream: This is what makes the sauce luscious and silky, coating every strand of pasta like a dream.
• Milk: A little milk thins the cream just enough so the sauce doesn't feel heavy, keeping things balanced and smooth.
• Parmesan cheese: Freshly grated is key here, the pre-shredded stuff has additives that make the sauce grainy instead of velvety.
• Shallot: Adds a gentle, sweet onion flavor that plays nicely with the roasted garlic without competing.
• Butter: For richness and a silky finish that ties the whole sauce together.
• Black pepper and nutmeg: Just a whisper of warmth and spice that makes you wonder what that secret flavor is.
• Fresh parsley: Optional, but a handful of green at the end makes the whole plate look alive and adds a tiny pop of freshness.

Instructions

Roast the garlic:

Slice the tops off your garlic bulbs so the cloves peek out, drizzle them with olive oil, wrap snugly in foil, and let them roast at 200°C (400°F) for 35 to 40 minutes. When they're done, the cloves will be soft, golden, and smell absolutely incredible.

Cook the pasta:

Boil a big pot of well-salted water and cook your pasta until it's just al dente, with a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting your sauce later.

Sauté the shallot:

Melt the butter in a large skillet over medium heat and add the finely chopped shallot, letting it soften and turn translucent for about two minutes. You want it sweet and tender, not browned.

Add the roasted garlic:

Squeeze those cooled garlic cloves out of their skins, mash them into a rough paste, and stir them into the skillet. Let them cook for a minute so the flavor blooms and fills your kitchen.

Build the cream sauce:

Pour in the cream and milk, whisking everything together until it's smooth and unified. Let it come to a gentle simmer and cook for 3 to 4 minutes, just until it thickens slightly and coats the back of a spoon.

Melt in the Parmesan:

Stir in the grated Parmesan, salt, pepper, and a pinch of nutmeg if you're using it, and keep stirring gently until the cheese melts and the sauce turns glossy. Don't let it boil hard or the cheese can seize up.

Toss the pasta:

Add your drained pasta straight into the skillet and toss it around until every strand is coated in that creamy, garlicky sauce. If it looks too thick, add splashes of the reserved pasta water until it's silky and clings to the noodles just right.

Serve:

Pile the pasta into bowls and top with extra Parmesan and a sprinkle of fresh parsley if you have it. Serve immediately while it's hot and the sauce is still glossy.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't have the heart to tell them it took less effort than doing my laundry. That's the magic of roasted garlic: it does all the heavy lifting while you just stir and taste.

Making It Your Own

If you want to lighten things up without losing the creamy texture, swap half the heavy cream for half and half or even whole milk. I've also stirred in a handful of baby spinach or sautéed mushrooms right at the end, and both additions make the dish feel a little more complete without changing its soul. Sometimes I'll add a pinch of red pepper flakes if I want a tiny kick of heat hiding under all that richness.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though the sauce will thicken as it cools. When you reheat it, do it gently on the stovetop with a splash of milk or cream, stirring constantly so it doesn't break. I've tried microwaving it, and it works in a pinch, but the texture never comes back quite as silky.

Pairing and Serving Ideas

This pasta is rich enough to be the star of the meal, but I usually serve it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. A crusty baguette for mopping up any sauce left in the bowl is non-negotiable in my house. If you're feeling fancy, pour a crisp Pinot Grigio or Sauvignon Blanc, the acidity balances the richness beautifully.

• Toss in cooked chicken or shrimp if you want to make it more filling.
• Try swapping fettuccine for rigatoni or penne, the sauce gets trapped in the ridges and it's glorious.
• Finish with a drizzle of good olive oil and a few flaky salt crystals for a restaurant touch.

Save

This is the kind of recipe that makes you look like you know what you're doing, even on nights when you barely have the energy to stand at the stove. Once you taste that sweet roasted garlic melting into cream, you'll understand why it's been on repeat in my kitchen for years.

Recipe FAQs

→ Can I prepare the roasted garlic in advance?

Yes, roasted garlic bulbs can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Simply reheat gently or use at room temperature when making your sauce.

→ What pasta shape works best for this sauce?

Fettuccine and spaghetti work wonderfully, but pappardelle, tagliatelle, or even penne are excellent choices. Ribbon and tube pastas trap the cream sauce beautifully, while delicate shapes like angel hair may become overly coated.

→ How do I achieve the perfect sauce consistency?

Reserve ½ cup of starchy pasta water before draining. Add it gradually to your sauce in small splashes while tossing the pasta. The starch helps emulsify the cream and creates a silky coating that clings to each strand rather than pooling at the bottom.

→ Can I make this dairy-free?

Substitute heavy cream with coconut cream or cashew cream, use dairy-free butter, and replace Parmesan with nutritional yeast or store-bought vegan parmesan. The roasted garlic remains the star ingredient and delivers rich flavor without dairy.

→ What vegetables pair well with this dish?

Sautéed spinach, mushrooms, sun-dried tomatoes, and roasted red peppers complement the garlic cream beautifully. Add them to your skillet after cooking the shallots, then proceed with the sauce. Fresh herbs like thyme or sage also enhance the flavor profile.

→ How should I store and reheat leftovers?

Keep leftovers in an airtight container for up to 2 days. Reheat gently over low heat with a splash of cream or pasta water to restore the silky texture. Alternatively, toss cold pasta with additional cream sauce ingredients for a chilled version on warm days.