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.

  • Author: zenak
  • 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


  1. Heat your oven to 200°C / fan 180°C.
  2. Remove the papery outer layers of the garlic bulbs, ensuring you don’t loosen the cloves or remove all of the skin.
  3. Using a sharp knife, cut off the tips of the garlic bulb to expose the  cloves.
  4. 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.
  5. Place the parcels in a small baking tin and roast for 45 minutes.
  6. Remove the garlic bulbs from the foil and leave to cool for 10 minutes.
  7. Meanwhile, bring a large pot of generously salted water to the boil. Cook your pasta according to the package instructions.
  8. Place the double cream in a large sauté pan and squeeze in the garlic cloves, discarding the skins.
  9. 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.
  10. Drain the pasta, reserving some of the cooking water.
  11. 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.
  12. Once the pasta is nicely coated in the sauce, you’re ready to serve – enjoy!

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