Roasted Garlic Pasta

A creamy roasted garlic pasta made without cream or cheese - this sauce relies on the emulsifying nature of garlic with starchy pasta water.

Course Autumn, Main Course, Mains

Cuisine European

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 646kcal

If you don't have roasted garlic ready, you'll have to make that first.
Start the pasta, cooking according to package instructions in a large pot of well salted water.
250 grams (9 oz.) long pasta
While the pasta is cooking, prepare the roasted garlic sauce. Add the roasted garlic to a bowl, making sure to remove any of the papery peel, and mash very well with a fork.
1-2 heads roasted garlic
Add the olive oil, salt, pepper, chili flakes (if using), and lemon zest to the garlic. Use the fork to mix well.
3 tablespoons olive oil, ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon chili flakes, Zest of a lemon
Just before straining the pasta, reserve about 120 ml (½ cup) of the cooking water - you can use a coffee cup for this. Add that water to the garlic mixture and whisk well to combine. It should form a thick, glossy sauce.
120 ml (½ cup) pasta water
Stir the garlic sauce into the strained pasta and mix very well. Serve immediately. Roasted garlic pasta is best fresh but can be refrigerated for a day or two.

Two full heads of roasted garlic will make for a very strong sauce - I like one and a half, but you may prefer to use just one.

This makes quite a large portion for two people, and could serve up to four as a side.