Creamy Roasted Garlic Pasta
This dish goes out to all the garlic girls (and boys) out there. It uses 4 full heads of garlic, but it’s actually not as intense as you might think. Why? Because roasting garlic like this mellows it out massively and gives it a deep, rich sweetness that works so well in this creamy sauce.
- Prep Time: 5 minutes
- Total Time: 1 hour
- Yield: 4 1x
- 4 full garlic bulbs
- extra-virgin olive oil
- 400g dried pasta of choice
- 400ml double cream
- 120g parmigiano reggiano or grana padano
- Heat your oven to 200°C / fan 180°C.
- Remove the papery outer layers of the garlic bulbs, ensuring you don’t loosen the cloves or remove all of the skin.
- Using a sharp knife, cut off the tips of the garlic bulb to expose the cloves.
- Place each of the garlic bulbs on a small piece of aluminium foil. Season with salt, drizzle with extra-virgin olive oil and wrap up into a parcel.
- Place the parcels in a small baking tin and roast for 45 minutes.
- Remove the garlic bulbs from the foil and leave to cool for 10 minutes.
- Meanwhile, bring a large pot of generously salted water to the boil. Cook your pasta according to the package instructions.
- Place the double cream in a large sauté pan and squeeze in the garlic cloves, discarding the skins.
- Set the pan over a medium heat and simmer for 5 minutes then remove the saucepan from the heat and add the parmesan. Season with salt and pepper, to taste.
- Drain the pasta, reserving some of the cooking water.
- Return the creamy garlic sauce to the stove over a medium-low heat. Add the pasta and toss well to coat, adding a splash of pasta water to help the sauce cling to the pasta.
- Once the pasta is nicely coated in the sauce, you’re ready to serve – enjoy!