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Creamy Roast Garlic and Lemon Pasta

A luxurious yet easy pasta dish featuring sweet roasted garlic, bright lemon zest, and a glossy cream sauce clinging to shell pasta.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Roasted Garlic
  • 1 head garlic top trimmed
  • 1 tbsp olive oil
Pasta & Sauce
  • 1 lb pasta shells (conchiglie)
  • 2 tbsp unsalted butter
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 1 lemon zest and juice
  • 1 cup pasta water reserved
  • 0.5 tsp red pepper flakes optional
  • 1 tsp salt to taste
  • 1 tsp black pepper freshly cracked

Equipment

  • Large pot
  • Skillet
  • Baking sheet
  • Aluminum foil

Method
 

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 40-50 minutes until soft.
  2. Cook pasta in boiling salted water until al dente. Reserve 1 cup of pasta water before draining.
  3. Squeeze roasted garlic cloves out of skins and mash into a paste.
  4. In a large skillet, melt butter over medium heat. Add garlic paste and red pepper flakes; cook for 1 minute.
  5. Pour in heavy cream and simmer gently for 3-4 minutes to thicken slightly.
  6. Stir in Parmesan cheese and lemon zest. Whisk in 1/2 cup pasta water to create a glossy sauce.
  7. Toss pasta in the sauce, adding more pasta water if needed. Finish with lemon juice, salt, and pepper.

Notes

Ensure you use fresh lemon juice and zest for the best flavor.