Dinner

Creamy Roast Garlic and Lemon Pasta Sauce Recipe

ByLily Monroe January 9, 2026January 9, 2026

Introduction

This Creamy Roast Garlic and Lemon Pasta Sauce is a luscious, flavorful addition to any pasta dish. With the rich depth of roasted garlic balanced by bright lemon, it’s easy to prepare and incredibly satisfying.

A white plate filled with a single layer of round tortellini pasta covered in a creamy, light brown sauce with a smooth texture. Thin strips of yellow zest are lightly mixed in the sauce, and there are small black pepper flakes sprinkled evenly on the surface. A silver fork rests on the right edge of the plate on top of the sauce. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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. Let it cool, then squeeze the cloves into a bowl.
Step 2: 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 pasta water, then drain the pasta.
Step 3: Heat the olive oil in a medium saucepan over medium heat. Add the roasted garlic and mash it into a paste with a fork. Cook for about 2 minutes to blend the flavors.
Step 4: Pour in the heavy cream and stir to combine. Heat gently for 3-4 minutes, being careful not to let it boil.
Step 5: Stir in the lemon juice and lemon zest. Season with salt and black pepper. Cook for another 2 minutes to allow the flavors to meld.
Step 6: Gradually add the grated Parmesan cheese, stirring continuously until it melts and integrates into the sauce.
Step 7: Add the cooked pasta to the sauce and toss well to coat. If the sauce feels too thick, add reserved pasta water a little at a time to reach your preferred consistency.
Step 8: Remove from heat and garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, try adding a pinch of red pepper flakes when adding the garlic to the pan.
If you don’t have heavy cream, substitute with half-and-half and a little butter for richness.
Use spaghetti or fettuccine to best capture the creamy sauce on each strand.
For a vegetarian version, ensure your Parmesan cheese is labeled vegetarian-friendly or use a similar hard cheese.

Storage

Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or pasta water to loosen the sauce if needed.

How to Serve

The image shows a close-up of small round pasta shapes, possibly tortellini, covered in a creamy beige sauce. The pasta pieces have a smooth, slightly shiny texture and are nestled closely together in a white bowl. Scattered on top are small bits of bright yellow zest and red pepper flakes that add color contrast and texture to the dish. The creamy sauce looks thick and coats each pasta piece evenly, with a few tiny black specks visible within it. The setting includes a white marbled surface in the background, adding a clean and elegant feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted garlic in advance?

Yes, you can roast garlic ahead of time and store the cloves in the refrigerator for up to a week, making this recipe even quicker to prepare.

What type of pasta works best with this sauce?

Long pasta like spaghetti, linguine, or fettuccine works particularly well, as they hold the creamy sauce nicely, but feel free to use your favorite type.