Roasted Garlic Alfredo Pasta
This creamy Roasted Garlic Alfredo Pasta combines the rich flavors of roasted garlic with a luscious cheese sauce, perfect for a comforting meal.
Equipment
- Oven
- Pasta pot
- Skillet
- Baking tray
- Parchment Paper
- Aluminum foil
Ingredients
- 16 oz dried pasta Use your choice of pasta shape
- 4 heads garlic Roasted for a creamy flavor
- 2 tbsp oil avocado, olive, etc, For roasting garlic
- 2 tbsp unsalted butter Adds creaminess to the sauce
- 2 tsp all-purpose flour Thicken the sauce
- 1 ½ cup heavy cream For a rich texture
- 1 cup Parmesan cheese Freshly grated is best
- 2 oz cream cheese For extra creaminess
- 1 tsp salt For seasoning
- 1 tsp freshly cracked black pepper For seasoning
Instructions
- Start by preheating your oven to 400 degrees F (200 degrees C). Chop the tops off the garlic heads. Drizzle some oil over them and wrap them tightly in aluminum foil. Roast for about 30-35 minutes until tender and fragrant. You will smell that amazing garlic aroma filling your kitchen.
- Boil water in a large pot and cook your pasta according to package directions until it's al dente. Reserve about 1 cup (240 ml) of pasta water before draining.
- In a pan over medium heat, melt the butter and let it bubble while stirring. Do not let it brown too much, as burnt butter can affect the flavor.
- Sprinkle in the flour and whisk it together with the butter for about 1 minute until it thickens and turns a light golden color.
- Gradually add the heavy cream while continuously whisking for about 3-4 minutes. The sauce will start to thicken and look creamy. Avoid letting it come to a full boil.
- Once the cream is well incorporated, stir in the grated Parmesan and cream cheese. Mix until melted and smooth. Use freshly grated cheese to avoid clumping.
- Squeeze the roasted garlic cloves into the sauce and mix thoroughly. If the garlic flavor is too strong for your taste, add a splash more cream.
- Add the drained pasta to the sauce and toss gently to coat. The pasta will soak up the sauce. Be careful to avoid breaking the pasta pieces apart.
- Sprinkle salt and black pepper over the pasta and give everything a final toss. Taste to ensure the flavors are just right.
- Plate the garlic Alfredo pasta immediately. For a creamier texture, drizzle in some reserved pasta water if it appears too thick.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Use higher quantities of roasted garlic for more flavor.
Reserve pasta water to adjust the sauce consistency.
Freshly grated Parmesan melts better than pre-grated.