Quick and Easy Roasted Garlic Pasta With Cream
A quick pasta dinner that's super easy to make. You only need a few ingredients and 30 minutes, to make a comforting and creamy roasted garlic pasta dish from scratch.
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Servings: 4
Calories: 831kcal
Ingredients
- 450 g Dried Pasta
- 90 g Roasted Garlic, mashed
- 1 tbsp Olive Oil
- 1 Red Chilli, finely chopped and deseeded
- 300 ml Double Cream
- 90 g Parmesan, plus extra for sprinkling
- Sea Salt and Black Pepper, to taste
- 1 tbsp Fresh Parsley, chopped finely
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, in a large pan, heat the olive oil over medium heat. Add the chopped red chili and sauté for 1-2 minutes until softened and fragrant.
- Add the mashed roasted garlic to the pan, stirring well to combine with the chili.
- Pour in the double cream, stirring gently. Bring to a simmer and cook for 3-4 minutes, until the sauce starts to thicken slightly.
- Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing well to coat evenly. Stir in the chopped parsley.
- Serve with a garnish with extra Parmesan and fresh parsley if desired.
Recipe Notes
- The sauce can thicken quickly once you add the Parmesan, so keep stirring gently to incorporate the cheese smoothly into the cream.
- It's best to store the sauce separately from the pasta for 1-2 days in the fridge, reheat gently on the stovetop. This dish is not suitable for freezing due to the creamy texture.
Nutrition Estimate
Calories: 831kcal | Carbohydrates: 95g | Protein: 27g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 101mg | Sodium: 393mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1478IU | Vitamin C: 25mg | Calcium: 384mg | Iron: 2mg