Description
A luscious pasta sauce made with roasted garlic, heavy cream, and zesty lemon for an unforgettable culinary experience.
Ingredients
Scale
- 2 whole garlic bulbs
- 2 tablespoons extra virgin olive oil
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1/2 cup Parmesan cheese, grated
- Fresh basil, for garnish
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-40 minutes until golden and softened.
- In a separate saucepan, combine heavy cream and a tablespoon of olive oil. Heat over medium-low, stirring gently, without boiling.
- Once the garlic is cool, squeeze the cloves into the cream, add lemon zest and juice, and blend until smooth.
- Return the mixture to the saucepan, stir in Parmesan cheese until melted, and season with salt and pepper.
- Toss the sauce with your choice of pasta, serve immediately, garnished with fresh basil and extra Parmesan if desired.
Notes
For a vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. Store leftover sauce in the fridge for up to three days or freeze for two months.
- Prep Time: 10
- Cook Time: 30
- Category: Sauce
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta sauce, garlic, lemon, creamy, vegetarian, easy recipe
