Roasted Garlic Cream Pasta

There was a Wednesday evening last fall when I had nothing but a few bulbs of garlic, some cream, and dried pasta in the pantry. I tossed the garlic in the oven without much of a plan, and while it roasted, the kitchen filled with this deep, sweet smell that made me forget I was tired. When I squeezed those soft, golden cloves into the pan, I realized I'd stumbled onto something that felt both indulgent and effortless. That night, this dish became my go-to for when I wanted comfort without fuss.

I made this for my sister once when she came over after a long shift at the hospital. She sat at the counter, still in her scrubs, and I watched her twirl the first forkful and close her eyes. She didn't say much, just asked for seconds and then the recipe before she left. It reminded me that sometimes the best meals are the ones that don't require conversation, just presence and good food.

Ingredients

• Whole garlic bulbs: Roasting them transforms their bite into sweetness, and you'll want every soft clove for this sauce.
• Olive oil: Just a drizzle keeps the garlic from drying out in the oven and adds a hint of richness.
• Fettuccine or spaghetti: Long noodles catch the cream beautifully, though any pasta shape you love will work.
• Heavy cream: This is what makes the sauce luxurious and velvety, coating each noodle with silky comfort.
• Milk: A little milk lightens the cream just enough so it doesn't feel too heavy.
• Unsalted butter: It adds body to the sauce and helps the shallots soften without browning too fast.
• Shallot: More delicate than onion, it brings a subtle sweetness that doesn't overpower the garlic.
• Parmesan cheese: Freshly grated melts into the sauce and adds that nutty, salty depth you can't fake.
• Black pepper and salt: Simple seasoning, but taste as you go because the Parmesan brings its own salt.
• Nutmeg: Optional, but a tiny pinch adds warmth and a whisper of complexity.
• Fresh parsley: A handful of green at the end makes it look alive and adds a fresh contrast.

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 they're soft and golden. Let them cool enough to handle, then squeeze the cloves out like toothpaste.

Boil the pasta:

Bring a big 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 and set it aside.

Sauté the shallot:

Melt the butter in a large skillet over medium heat, add the finely chopped shallot, and cook for about two minutes until it's soft and fragrant. Don't let it brown, just let it sweeten.

Add the roasted garlic:

Mash those roasted garlic cloves into a rough paste and stir them into the shallot, letting everything cook together for a minute until the kitchen smells incredible. This is where the magic starts.

Build the sauce:

Pour in the cream and milk, whisking gently to combine, then bring it to a gentle simmer and let it cook for three to four minutes until it thickens just a bit. You'll see it coat the back of a spoon.

Finish with cheese:

Stir in the Parmesan, salt, pepper, and a pinch of nutmeg if you're using it, then simmer gently until the cheese melts and the sauce turns velvety. Taste and adjust the seasoning.

Toss the pasta:

Add the drained pasta directly into the skillet and toss everything together, adding splashes of that reserved pasta water until the sauce clings to every strand. It should look glossy, not dry.

Serve immediately:

Plate it up while it's hot, top with extra Parmesan and a sprinkle of parsley if you have it. This dish is best enjoyed right away, straight from the pan.

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One rainy Saturday, I made a double batch of this and invited a few neighbors over without much notice. We ate it straight from the skillet at the kitchen table, passing around a bottle of white wine and tearing apart a loaf of bread. It wasn't fancy, but it felt generous. That's the thing about this pasta: it turns a quiet night into something you remember.

Lighten It Up

If the richness feels like too much, swap half the heavy cream for half-and-half or even whole milk. The sauce won't be quite as thick, but it'll still coat the pasta beautifully and feel a little less indulgent. I've done this on nights when I wanted comfort without the food coma, and it worked perfectly.

Add Some Vegetables

A handful of sautéed spinach or sliced mushrooms stirred in at the end makes this feel more like a complete meal. I usually add the spinach right into the sauce so it wilts gently, or cook the mushrooms separately with a little butter and fold them in at the last minute. Either way, it adds texture and keeps things interesting without complicating the process.

Pairing and Serving

This pairs beautifully with a crisp, chilled Pinot Grigio or Sauvignon Blanc, something with enough acidity to cut through the cream. If wine isn't your thing, sparkling water with lemon works just as well. A simple green salad on the side with a sharp vinaigrette balances the richness and makes the meal feel complete.

• Serve it in wide, shallow bowls so the sauce doesn't hide at the bottom.
• Have extra Parmesan and a grater at the table, people always want more.
• Leftovers reheat well with a splash of milk or cream to loosen the sauce.

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This dish has become one of those recipes I make without thinking, the kind that feels like a hug in a bowl. I hope it brings you the same kind of comfort it's brought me, one creamy, garlicky forkful at a time.

Recipe FAQs

→ Can I prepare the roasted garlic ahead of time?

Yes, roast the garlic bulbs up to 2 days in advance and store them in an airtight container in the refrigerator. This makes assembly much quicker on the day you cook.

→ What type of pasta works best with this sauce?

Fettuccine and spaghetti are ideal as their flat or thin surfaces catch the creamy sauce beautifully. Pappardelle or tagliatelle also work wonderfully for a more luxurious presentation.

→ How do I prevent the sauce from breaking or separating?

Keep the heat at medium or medium-low throughout cooking. Never let the cream boil vigorously. Whisk in the cream and milk smoothly, and stir gently when adding the Parmesan to ensure it melts evenly.

→ Can I make this dairy-free?

You can substitute heavy cream with full-fat coconut cream and use dairy-free butter. For the Parmesan, use a cashew-based or nutritional yeast alternative, though the flavor profile will differ slightly.

→ What vegetables pair well with this pasta?

Sautéed mushrooms, spinach, sun-dried tomatoes, and roasted cherry tomatoes complement the garlic cream beautifully. Add them to the skillet before tossing in the pasta.

→ Why is my sauce too thick or too thin?

If too thick, add reserved pasta water one tablespoon at a time while stirring gently until you reach your preferred consistency. If too thin, simmer uncovered for another 1-2 minutes to reduce and thicken naturally.