Creamy Roasted Garlic Pasta is made with simple ingredients using two heads of garlic roasted to perfection. The rich sauce is made up of heavy cream, Parmesan cheese, and a splash of wine. It's customizable, easy to make ahead, and the ultimate comfort food.
This one-pot pasta recipe works for our family because it's forgiving, fast, and everyone actually eats it. If you're already into garlic-forward dinners like Garlic Shrimp Scampi over Quinoa, Crock Pot Garlic Parmesan Chicken Pasta, or Garlic Pepper Beef, this fits right in.
I tested this a few different ways to get the garlic just right. We love garlic, but raw garlic can take over fast. Roasting it keeps the flavor deep and savory instead of sharp. Two whole heads sound bold, but once they're roasted and blended, it's balanced.
Jump to:
- Recipe Highlights
- Why Roasted Garlic Works so Well in This Pasta Sauce
- Ingredient Notes and Substitutions for Roasted Garlic Pasta
- How to Roast Garlic Like a Pro
- Making Roasted Garlic Pasta Step by Step
- Allergy Notes
- Expert Tips for Creamy Roasted Garlic Pasta
- Must Try Flavor Variations
- Make Ahead, Storage, and Reheating Tips
- Serving Suggestions
- Common Questions
- More Creamy Pastas Like This
- Creamy Roasted Garlic Pasta
Recipe Highlights
- It's fast - Once the garlic is roasted, the rest comes together quickly.
- Made with simple ingredients
- Customizable - Use any pasta shape, adjust the heat, or make it your own by adding your favorite protein or spice blend.
- Easy to make ahead - Roast the garlic ahead of time, and make dinner almost effortless
Why Roasted Garlic Works so Well in This Pasta Sauce
- Steady heat works in our favor breaking down enzymes that give garlic that sharp bite. This leads to a mellow flavor instead of spice. That's why you can use two whole heads of garlic without it tasting overwhelming.
- Garlic contains natural sugars that caramelize when roasted, which balances the cream and cheese.
- It turns into a paste-like texture that blends beautifully into the sauce without becoming chunky or gritty.
Ingredient Notes and Substitutions for Roasted Garlic Pasta
- Pasta - We love making this with long noodles, but short pasta like orzo or orecchiette works.
- Garlic - Don't use fresh or jarred garlic. Substitute 1 head if you want it milder. You can use store-bought roasted garlic paste if you're short on time.
- Olive Oil - Substitute avocado oil
- White Wine - chicken broth or veggie broth can be used
- Heavy Cream - substitute half and half for a thinner or lighter sauce
- Parmesan Cheese - Asiago or pecorino are great options because they both melt well and keep the sauce nice and cheesy. Avoid pre-shredded cheese.
See the recipe card for full information on ingredients and quantities.
How to Roast Garlic Like a Pro
Step 1. Slice the tops off the garlic heads so the cloves are exposed. Drizzle lightly with olive oil. Season with salt.
Step 2. Wrap tightly in foil and roast at 400 degrees until soft and golden.
Step 3. When it's done, the cloves should squeeze out easily and smell nutty, not sharp.
Making Roasted Garlic Pasta Step by Step
Step 4. Cook the pasta according to the package instructions. Follow the steps above to roast garlic, then blend with half cream and all of the pasta water until smooth.
Step 5. Warm the garlic cream gently in the pot. Add white wine and hot pepper flake then finish with the remaining cream. Simmer for a few minutes.
Step 6. Add pasta and cheese. Toss with extra pasta water if needed. Finish with extra parmesan and parsley.
Allergy Notes
Gluten Free: Gluten-free pasta works well in this recipe. The remaining ingredients are naturally gluten-free.
Dairy Free: Swap heavy cream for cashew cream or full-fat coconut milk and use a dairy-free cheese.
Expert Tips for Creamy Roasted Garlic Pasta
- Add cheese slowly and off direct heat to avoid clumping. You may even want to allow the pasta to cool slightly before adding if it's too hot.
- Always use freshly grated cheese for a smooth sauce.
- Taste before salting since the Parmesan adds salt.
- Using pasta water is a must if you want a glossy sauce that emulsifies well. Reserve a little more in case you need it before you drain the pasta.
Must Try Flavor Variations
- Add lemon zest and lemon juice to add brightness
- Toss in 1-2 tablespoons of capers for extra punch
- Thinly sliced mushrooms are a great addition and make it heartier
Make Ahead, Storage, and Reheating Tips
Roast garlic ahead of time and refrigerate. I like to roast garlic on nights I make Boursin Tomato Pasta or No Boil Baked Spaghetti because they can go in the oven together.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of pasta water or cream. Low heat keeps the sauce smooth.
I don't recommend freezing because the pasta can become mushy and the sauce will separate.
Serving Suggestions
- We serve the pasta with Apple Strawberry Salad in the summer and Orange Ginger Beetroot Broccoli Salad in the winter.
- Honey Garlic Green Beans and Prosciutto Brussels Sprouts with Balsamic are our go-to vegetable sides.
- If you love bread with your pasta, you must try Air Fryer Cheese Toast for an ultra-cheesy dinner.
Common Questions
Why is my garlic pasta bitter?
Why did my sauce become grainy or broken?
How can I make it creamy without Parmesan?
How can I make it saucier?
More Creamy Pastas Like This
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Creamy Roasted Garlic Pasta
Ingredients
- 2 whole heads garlic
- Olive oil just enough for roasting
- Salt and pepper
- 12 oz pasta spaghetti, linguine, or penne
- ⅓ cup dry white wine
- ⅔ cup heavy cream divided
- ½ cup freshly grated parmesan cheese
- ½ teaspoon red pepper flakes optional
- ½ cup reserved pasta water
- Parsley or basil optional
Instructions
- Preheat oven to 400 degrees. Slice the tops off the garlic heads, drizzle lightly with olive oil, sprinkle with salt, wrap in foil, and roast for 35-40 minutes until soft and golden.
- Squeeze the roasted garlic cloves into a small blender or food processor. Add ⅓ cup heavy cream and pasta water. Blend until completely smooth and creamy.
- Boil the pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
- Return the pot back to the stove over medium low heat. Add the garlic cream mixture and red pepper flakes. Warm for about 30 seconds. Pour in the white wine and let it simmer for 1-2 minutes until slightly reduced.
- Stir in the remaining ⅓ cup cream and black pepper. Add the cooked pasta and parmesan cheese. Toss until creamy and well coated, add more pasta water as needed.
- Taste and adjust salt if needed. Finish with herbs and extra parmesan.
Notes
- Add cheese slowly and off direct heat to avoid clumping.
- Use freshly grated cheese for a smooth sauce.
- Taste before salting.
- Roast garlic ahead of time and refrigerate.
- Refrigerate up to 3 days
- Reheat with a splash of cream or water. Heat in the microwave in short increments covered by a damp paper towel or on the stove on low until fully heated.
- Don't freeze
- Asiago or Pecorino can be substituted for Parmesan
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