Save My kitchen smelled like a pizzeria for three days straight after I first roasted garlic bulbs, and I wasn't complaining. I'd watched a neighbor wrap those papery heads in foil and toss them in the oven like it was nothing, and when she squeezed out the golden cloves later, they looked like edible honey. I tried it that weekend with pasta, and the sauce turned out so creamy and sweet that my partner kept asking if I'd added sugar. I hadn't, just time and heat doing their quiet magic.
I made this for a quiet Friday dinner when I was too tired to go out but wanted something that felt special. The garlic roasted while I changed out of work clothes, and by the time I started the sauce, the whole apartment had transformed into somewhere warm and inviting. My friend dropped by unannounced, took one sniff, and decided to stay for dinner. We ate straight from the skillet with crusty bread, and she still texts me asking when I'm making that garlic pasta again.
Ingredients
- 3 large whole garlic bulbs: Roasting whole heads turns harsh garlic into something sweet and spreadable, almost like a savory jam that melts into the sauce.
- 1 medium yellow onion, finely chopped: This adds a mild sweetness and body to the sauce, creating a flavor base that doesn't compete with the garlic.
- 1 (400 g) can diced tomatoes: The tomatoes bring acidity and brightness that balance the richness of the cream and butter.
- 2 tbsp fresh basil, chopped (plus extra for garnish): Fresh basil adds a pop of herbal freshness that cuts through the creamy richness beautifully.
- 60 ml (1/4 cup) heavy cream: Just enough cream to make the sauce silky without turning it into Alfredo, letting the garlic stay the star.
- 30 g (2 tbsp) unsalted butter: Butter gives the sauce a glossy finish and adds a subtle richness that makes everything taste more luxurious.
- 30 g (1/4 cup) grated Parmesan cheese (plus more for serving): Parmesan melts into the sauce and adds a nutty, salty depth that ties everything together.
- 350 g dried pasta (spaghetti, linguine, or fettuccine): Long pasta works best here because it catches the creamy sauce in every twirl.
- 2 tbsp olive oil (plus extra for drizzling): Good olive oil is essential for roasting the garlic and sautéing the base, bringing fruity notes to the dish.
- 1/2 tsp salt: Salt wakes up all the other flavors and keeps the sauce from tasting flat.
- 1/4 tsp freshly ground black pepper: A bit of pepper adds gentle warmth without overwhelming the delicate garlic sweetness.
- 1/2 tsp crushed red pepper flakes (optional): A small pinch gives the sauce a subtle kick that plays nicely with the creamy richness.
Instructions
- Prep the oven and garlic:
- Preheat your oven to 200°C (400°F). Slice the tops off each garlic bulb to expose the cloves, then place each one on a square of foil, drizzle generously with olive oil, and wrap them up like little gifts.
- Roast until golden:
- Roast the wrapped garlic bulbs for 35 to 40 minutes until the cloves are soft, golden, and smell like heaven. Let them cool for a few minutes so you don't burn your fingers.
- Squeeze out the magic:
- Once cool enough to handle, squeeze the roasted cloves out of their skins into a small bowl and mash them into a smooth paste with a fork. It should look like golden butter.
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Before draining, scoop out about 120 ml (1/2 cup) of the starchy pasta water and set it aside.
- Start the sauce base:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the mashed roasted garlic and cook for another minute until it smells incredible.
- Build the flavors:
- Add the diced tomatoes, chopped basil, salt, black pepper, and red pepper flakes if you're using them. Let everything simmer together for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors marry.
- Make it creamy:
- Stir in the butter and heavy cream, letting them melt into the sauce. Simmer for 2 more minutes, then add the Parmesan cheese and stir until it's fully melted and the sauce looks glossy.
- Toss and serve:
- Add the drained pasta directly to the skillet and toss it with the sauce, adding splashes of the reserved pasta water as needed to reach your desired creaminess. Serve hot, topped with extra basil and more Parmesan.
Save This pasta became my go to comfort meal on gray winter evenings when I needed something warming but didn't want to think too hard. I started keeping extra roasted garlic in the fridge so I could whip this up on a whim, and it turned into one of those recipes I'd make for anyone I wanted to take care of. There's something deeply satisfying about serving a dish that tastes like you spent hours on it when really, the oven did most of the work.
Making It Ahead
You can roast a whole tray of garlic bulbs at once and store the squeezed cloves in a jar covered with olive oil in the fridge for up to a week. Having roasted garlic on hand means you can throw this sauce together in under 20 minutes on a busy weeknight. The sauce itself also reheats beautifully, so feel free to make a double batch and save half for later when you need a quick, comforting dinner.
Serving Suggestions
This pasta shines on its own, but I love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Crusty bread is non negotiable in my house because you'll want something to mop up every last bit of sauce from your bowl. A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the creaminess perfectly and makes the whole meal feel like a quiet celebration.
Variations and Swaps
If you want to make this vegan, swap the heavy cream for cashew cream or oat cream and use nutritional yeast or vegan Parmesan in place of the cheese. I've also added sautéed mushrooms or wilted spinach to bulk it up and add more vegetables without changing the heart of the dish. You can use any long pasta you have on hand, though I find fettuccine holds the creamy sauce especially well.
- Try stirring in a handful of baby spinach at the end for extra color and nutrition.
- Add cooked chicken or shrimp if you want to make it a heartier main course.
- Use sun dried tomatoes instead of canned for a deeper, sweeter tomato flavor.
Save This is the kind of recipe that makes you look like a better cook than you actually are, and I mean that in the best way. Keep garlic, cream, and pasta on hand, and you'll always have a comforting, impressive meal ready to happen.
Questions & Answers
- → Can I roast the garlic ahead of time?
Yes, roasted garlic can be prepared up to a week in advance and stored in an airtight container in the refrigerator. This makes assembly much quicker when you're ready to prepare the sauce.
- → What pasta shapes work best with this sauce?
Spaghetti, linguine, and fettuccine are ideal choices as their surfaces capture and hold the creamy sauce beautifully. Shorter shapes like penne or rigatoni also work well.
- → How do I make this sauce vegan-friendly?
Substitute heavy cream with plant-based alternatives like oat or cashew cream, replace butter with olive oil or vegan butter, and either omit the Parmesan or use a vegan cheese alternative.
- → What should I do if the sauce seems too thick?
Simply thin the sauce with reserved pasta water, adding a tablespoon at a time while stirring until you reach your desired consistency. This also helps the sauce adhere better to the pasta.
- → Can I add protein to make this heartier?
Absolutely. Sautéed mushrooms, spinach, or roasted vegetables complement the garlic beautifully. For non-vegetarian options, crispy pancetta or sautéed shrimp add wonderful depth.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc balance the richness of the sauce and enhance the garlic's subtle sweetness without overpowering it.