Creamy roast garlic and lemon pasta sauce

Step 1

Preheat your oven to 200 celsius (400f)

Step 2

Prepare your garlic bulbs. Take off the outer papery layers and cut the top off horizontally. You want to cut off just enough that you expose the tops of the cloves.

Step 3

Drizzle the top with olive oil then wrap up each one individually in foil and roast in the oven for about 45 mins or until the cloves are soft and starting to caramelise.

Step 4

When roasted to your liking let them cool and then squeeze all the garlic out. I like to use the back of a spoon on a chopping board to turn it into a smooth paste.

Step 5

Cook your pasta in a pot of well salted boiling water.

Step 6

Melt the butter in a frying pan over medium heat.

Step 7

Let it foam up then add the pepper and stir.

Step 8

Add the garlic paste and whisk (you don't need to add all of it, I love garlic so add it to taste!)

Step 9

Add the cream and whisk (lower the heat so it's not boiling, it should be a gentle simmer throughout the process).

Step 10

Add the lemon juice and zest and whisk again.

Step 11

Add the parmesan in a few lots, whisking and letting it melt in between each addition.

Step 12

Let it gently simmer for a couple of mins until it thickens slightly.

Step 13

Add your cooked pasta straight into the sauce with a 1/4 cup of pasta water and let it bubble away for a minute or so.

Step 14

My biggest tip is that you want it on the saucier side so add more pasta water if you need to loosen. Pasta soaks up sauce quick so by making it super saucy in the pan by the time you serve it into bowls it will be perfect!

Step 15

I like to top the pasta with extra lemon zest and some paprika flakes