Description
A rich and velvety pasta sauce infused with roasted garlic and fresh lemon, perfect for any pasta dish.
Ingredients
Scale
- 1 cup heavy cream
- 1 bulb garlic, roasted
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 pound pasta of your choice
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap the garlic bulb in aluminum foil and roast for about 30-35 minutes, until golden and soft. Allow it to cool, then squeeze the cloves into a bowl.
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a medium saucepan, heat the olive oil over medium heat. Add the roasted garlic and mash it into a paste using a fork. Cook for about 2 minutes.
- Pour in the heavy cream, stirring until well combined. Let the mixture heat through for about 3-4 minutes, but do not allow it to boil.
- Stir in the lemon juice and lemon zest. Season with salt and black pepper. Continue to cook for another 2 minutes.
- Gradually fold in the grated Parmesan cheese, stirring until melted and incorporated into the sauce.
- Add the cooked pasta to the sauce, tossing well to coat each piece. If the sauce is too thick, add reserved pasta water until reaching desired consistency.
- Remove from heat and garnish with fresh parsley before serving.
Notes
This sauce can be stored for up to three days, or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta, garlic sauce, creamy sauce, lemon sauce, vegetarian dinner