Roasted Garlic Alfredo Pasta
Creamy, garlicky, and indulgent, this Roasted Garlic Alfredo Pasta blends roasted garlic, Parmesan, and cream cheese for a comforting weeknight meal. Packed with protein and healthy fats, it’s easy to make, satisfying, and perfect for meal prep or cozy dinners.
Equipment
- 1 Large Pot – for boiling pasta
- 1 Baking tray
- Parchment paper
- Aluminum foil
- 1 Large saucepan
- Knife (for garlic prep)
- Spatula
Ingredients
- 16 oz dried pasta
- 4 heads garlic
- 2 tbsp oil avocado, olive, or preferred
- 2 tbsp unsalted butter
- 2 tsp all-purpose flour
- 1 ½ cups heavy cream
- 2 oz cream cheese
- 1 cup Parmesan cheese grated
- 1 tsp salt
- 1 tsp freshly cracked black pepper
Instructions
- Preparing the Garlic for Roasting: Start by preheating your oven to 400°F (200°C). Peel away the outer layers of the garlic heads carefully, keeping the cloves intact within the bulb. Using a sharp knife, slice off about ¼ to ½ inch from the top of each garlic bulb so the tops of the cloves are exposed. This helps the garlic roast evenly and release its natural sweetness.
- Seasoning and Wrapping the Garlic: Drizzle each exposed garlic bulb with 2 tablespoons of your preferred oil, such as olive or avocado oil, ensuring every clove is lightly coated. Wrap each bulb individually in a small piece of parchment paper, then cover it with aluminum foil to create a sealed pouch. This traps steam, helping the garlic cloves soften and caramelize beautifully.
- Roasting the Garlic: Place the wrapped garlic bulbs on a baking tray and roast in the preheated oven for approximately 40 minutes. The garlic is ready when the cloves are soft, fragrant, and slightly golden on top. Remove the tray from the oven and allow the garlic to cool enough to handle safely. Once cooled, set aside to use in the sauce.
- Cooking the Pasta: While the garlic cools, bring a large pot of water to a rolling boil. Add a generous pinch of salt to season the pasta water. Cook 16 ounces of dried pasta according to the package instructions until it is al dente—firm to the bite but fully cooked. Before draining, reserve about 2 cups of pasta water to adjust the sauce consistency later. Drain the pasta and set aside.
- Melting the Butter and Garlic: In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Squeeze the roasted garlic cloves out of their skins directly into the melted butter. Use the back of a spatula to gently mash the garlic into a smooth, aromatic paste. Allow the mixture to cook for 1 minute to fully release the roasted garlic flavors into the butter.
- Creating the Roux Base: Sprinkle 2 teaspoons of all-purpose flour over the garlic-butter mixture. Stir continuously for 1–2 minutes to create a roux. This step removes the raw flour taste and helps thicken the sauce evenly later on. Keep stirring to avoid any lumps forming.
- Adding the Cream and Cream Cheese: Pour 1 ½ cups of heavy cream into the roux while whisking constantly to prevent clumps. Add 2 ounces of cream cheese and stir until fully melted and smooth. Allow the sauce to come to a gentle simmer, approximately 3–5 minutes, while continuously mixing. This ensures a rich, creamy texture without scorching.
- Incorporating Cheese and Seasoning: Gradually stir in 1 cup of freshly grated Parmesan cheese until fully melted. Slowly pour in 1 cup of the reserved pasta water, whisking to combine. Season the sauce with 1 teaspoon of salt and 1 teaspoon of freshly cracked black pepper, adjusting to taste. Stir until the sauce is perfectly smooth and glossy. If it seems too thick, add more pasta water a little at a time until the desired consistency is achieved.
- Combining Pasta and Sauce: Immediately add the cooked pasta to the sauce. Use tongs or a spatula to fold the pasta into the sauce, ensuring every piece is evenly coated. Take care not to overcook the pasta during this step. Taste and adjust seasoning if needed, adding a touch more salt or pepper to enhance the flavors.
- Serving the Roasted Garlic Alfredo Pasta: Transfer the pasta to serving bowls or a large platter. Garnish generously with freshly cracked black pepper for a finishing touch. Serve immediately while hot and creamy, allowing the roasted garlic flavor to shine through each bite. Enjoy this rich, comforting, and satisfying pasta as a hearty dinner or a meal-prep option for the week.
Notes
- Use high-quality Parmesan cheese for a richer, creamier flavor.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it may be slightly less thick.
- Don’t skip reserving pasta water—it helps adjust sauce consistency without diluting flavor.
- Roasted garlic can be prepared ahead of time and stored in the refrigerator for up to a week.
- Stir the sauce continuously after adding cream and cheese to prevent scorching.
- Adjust seasoning gradually; Parmesan cheese is already salty, so taste before adding extra salt.
- For extra texture, sprinkle toasted breadcrumbs or fresh herbs like parsley before serving.
- Use a large pan when combining pasta and sauce to avoid overcrowding and ensure even coating.
