Creamy Roasted Garlic Pasta

$- 1 head of garlic - 12 oz (340g) spaghetti or fettuccine - 1 cup heavy cream - 1/2 cup freshly grated Parmesan cheese - 2 tablespoons extra virgin olive oil - 1 cup fresh spinach, roughly chopped - Salt and freshly cracked black pepper to taste - 1/4 teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish Each ingredient plays a big role in flavor. The garlic gives a sweet, rich taste. The cream makes the sauce smooth and thick. Parmesan adds a salty, nutty kick. I love using fresh spinach for color and nutrition. - Lemon zest for brightness - Grated nutmeg for a warm spice - Sautéed mushrooms or sun-dried tomatoes - Cooked chicken or shrimp for protein These extras can take your pasta to new levels. Lemon zest brightens the dish, while nutmeg adds warmth. You can boost the flavor with mushrooms or tomatoes. Adding protein makes the dish more filling and hearty. - Large pot for boiling pasta - Skillet for the sauce - Aluminum foil for roasting garlic - Colander for draining pasta - Fork for mashing garlic - Measuring cups and spoons Having the right tools makes cooking easier. A large pot helps cook pasta evenly. A good skillet is key for making the sauce. Don’t forget a colander to drain the pasta well. These simple tools will make your cooking fun and smooth. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This heat makes garlic sweet and soft. Next, take one head of garlic and slice off the top. This exposes the cloves for roasting. Drizzle a bit of olive oil over the cloves. Then, wrap the garlic tightly in aluminum foil. Place it in the oven for 30-35 minutes. You want the cloves to be soft and golden. While the garlic roasts, bring a large pot of salted water to a boil. When it boils, add 12 oz of spaghetti or fettuccine. Cook it until al dente, which takes about 8-10 minutes. Before draining, save 1/2 cup of the pasta water. Pour the pasta into a colander to drain. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Squeeze the roasted garlic cloves into the skillet. Use a fork to mash the garlic into a smooth paste. Pour in 1 cup of heavy cream and stir it well. Cook for about 2-3 minutes until warmed. Gradually add 1/2 cup of freshly grated Parmesan cheese. Stir until it melts and the sauce is creamy. If the sauce is too thick, use the reserved pasta water to reach your desired consistency. Toss in 1 cup of roughly chopped spinach and red pepper flakes if you like spice. Cook for a few minutes until the spinach wilts. Finally, add the drained pasta to the sauce. Toss it gently to coat every strand. Season with salt and freshly cracked black pepper to taste. To get the best roasted garlic, choose a firm head. Slice the top off to expose the cloves. Drizzle olive oil over the top, then wrap it tightly in foil. Roast it at 400°F for 30-35 minutes. The garlic should turn soft and golden. Let it cool a bit before using. This method brings out the sweet, rich flavor. For perfect pasta, use salted water. Bring a large pot to a rolling boil. Add the spaghetti or fettuccine and stir. Cook until it's al dente, typically 8-10 minutes. Remember to save some pasta water before draining. This water helps adjust the sauce later. Perfectly cooked pasta holds onto the sauce well. You can adjust the sauce to fit your taste. Add more cheese for a richer flavor. If you want heat, mix in red pepper flakes. For a green twist, add other veggies like peas. Herbs like thyme or oregano can add extra depth. Try mixing in lemon zest for a fresh kick. Get creative! Your sauce can reflect your own flavor love. Pro Tips Use Fresh Garlic: For the best flavor, always use fresh garlic for roasting. Pre-peeled or jarred garlic lacks the sweetness and depth that freshly roasted cloves provide. Reserve Pasta Water: Always remember to save some pasta water before draining. This starchy water is perfect for adjusting the consistency of your sauce and helping it cling to the pasta. Experiment with Cheese: While Parmesan is traditional, feel free to mix in other cheeses like Pecorino Romano or even a bit of goat cheese for a different flavor profile. Customize the Greens: If spinach isn't your favorite, try using other greens like kale or arugula. They add a unique flavor and nutritional boost to the dish. {{image_4}} You can switch up the pasta type for this dish. Try penne, rigatoni, or even whole wheat pasta. Each choice gives a unique bite and texture. If you want a lighter option, use zucchini noodles or spaghetti squash. These alternatives keep the meal healthy while still being tasty. If you want to keep it vegetarian, this recipe is already mostly there! Use vegetable broth instead of chicken broth if you choose to add some. You can replace the cheese with a vegan option too. Nutritional yeast can give a cheesy flavor without dairy. Add extra veggies like mushrooms or bell peppers for added nutrients. For a heartier meal, you can add proteins. Grilled chicken, shrimp, or sautéed tofu work great. Cook them separately and mix them in before serving. You can also include seasonal veggies like asparagus or peas. They add color and crunch to your creamy roasted garlic pasta. To keep creamy roasted garlic pasta fresh, store it in an airtight container. Let the pasta cool to room temperature before sealing. Place the container in the fridge. It will stay good for up to three days. When you're ready to enjoy your leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, heat in short bursts. Stir in between to avoid hot spots. If using a skillet, add a splash of water or cream to keep the pasta moist. Heat over low heat, stirring often. You can freeze creamy roasted garlic pasta for later. First, let it cool completely. Then, place it in a freezer-safe container or bag. Be sure to remove as much air as possible. It will last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can make creamy roasted garlic pasta ahead of time. Cook the pasta and sauce separately. Store them in airtight containers in the fridge. When you're ready to eat, just reheat them together. This helps the flavors meld nicely. If you want a lighter option, use half-and-half instead of heavy cream. For a dairy-free choice, try coconut cream or cashew cream. Both options still give a rich texture. You can also use a mix of milk and cornstarch for thickness. To make this dish gluten-free, swap regular pasta for gluten-free pasta. There are many options available, like rice or quinoa pasta. Check the package for cooking times. This way, you can still enjoy creamy roasted garlic pasta without gluten! In this post, we covered how to make creamy roasted garlic pasta. We discussed key ingredients, suggested tools, and step-by-step cooking instructions. You learned tips for perfect garlic and pasta texture, plus how to customize your dish. We explored variations and shared storage tips for leftovers. Remember, this dish can be tailored to fit your taste. Experiment with ingredients to find your favorite version. Enjoy making this easy and tasty meal!$

Creamy Roasted Garlic Pasta

A rich and creamy pasta dish infused with the sweet flavor of roasted garlic, fresh spinach, and Parmesan cheese.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

1 head garlic
12 oz spaghetti or fettuccine
1 cup heavy cream
0.5 cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 cup fresh spinach, roughly chopped
to taste Salt and freshly cracked black pepper
0.25 teaspoon red pepper flakes (optional)
for garnish Fresh basil leaves

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the garlic to enhance its natural sweetness.
Prepare the Garlic: Slice the top off the head of garlic to expose the individual cloves. Drizzle a small amount of olive oil over the exposed cloves and wrap the garlic head tightly in aluminum foil. Place it in the oven and roast for 30-35 minutes, or until the cloves are soft, golden, and caramelized.
Cook the Pasta: While the garlic is roasting, bring a large pot of salted water to a boil. Once boiling, add the spaghetti or fettuccine. Cook according to the package instructions until al dente, usually about 8-10 minutes. Before draining, reserve 1/2 cup of the pasta water and set it aside, then drain the pasta in a colander.
Create the Sauce: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Squeeze the roasted garlic cloves out of their skins into the skillet and using a fork, mash them into a smooth paste.
Add Cream: Pour in the heavy cream and stir the mixture to combine, cooking for about 2-3 minutes until it’s warmed through and the garlic flavor is well incorporated.
Incorporate Cheese: Gradually stir in the freshly grated Parmesan cheese, allowing it to melt into the sauce, which should become creamy and luxurious. If the sauce appears too thick, slowly add the reserved pasta water, a little at a time, until the desired consistency is achieved.
Add Spinach and Season: Toss in the roughly chopped spinach and red pepper flakes (if you like a bit of heat) into the sauce. Continue cooking for just a few minutes, until the spinach has wilted and turned vibrant in color.
Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing it gently in the creamy garlic sauce until every strand is well coated. Season with salt and freshly cracked black pepper to taste, adjusting to your liking.
Serve and Garnish: Dish the pasta into individual bowls. Top each serving with fresh basil leaves for a fragrant touch, and for an extra burst of flavor, add an additional sprinkle of grated Parmesan cheese if desired.

Notes

Consider adding a drizzle of good quality olive oil over the finished dish and serve with a slice of crusty bread on the side for mopping up any leftover sauce.

Keyword creamy, garlic, pasta, vegetarian