Description
A silken, dairy-free Italian-inspired pasta sauce blending roasted garlic’s sweetness with bright citrus notes, using minimal ingredients for bold flavor. Perfect for a gluten-sensitive-friendly meal with a rich, non-heavy texture.
Ingredients
1 head of garlic (slice off 1/2″ for even roasting)
2 tbsp olive oil (extra virgin for flavor)
12 oz pasta (fettuccine or gluten-free)
1 cup heavy cream (non-dairy option: cashew milk)
1 lemon (organic for zest)
1/2 cup Parmesan (optional: Pecorino or nutritional yeast)
Sea salt
Fresh black pepper
Instructions
Preheat oven to 400°F (200°C)
Remove garlic top (1/2″) and drizzle with 1 tbsp oil
Wrap in foil and roast 30-35 minutes until soft
Boil 3 cups salted water in a pot while garlic roasts
Cook pasta, reserving 1/2 cup pasta water before draining
Squeeze roasted garlic into saucepan and add remaining 1 tbsp oil
Stir in warmed cream and whisk until homogenized
Add lemon juice (2 tbsp), zest (1 tsp), salt, and pepper
Toss with drained pasta and adjust consistency with pasta water
Notes
Ensure garlic cloves are soft as melted butter
Use a Dutch oven for cream stability
Balance acidity with additional lemon rind if needed
Store leftovers refrigerated for up to 3 days
- Prep Time: 10
- Cook Time: 35
- Category: Noodle Recipes
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (with pasta)
- Calories: 520
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 145mg