Farfalle with Roasted Garlic Cream Sauce

• 8 oz (225g) farfalle pasta
• 1 head garlic
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• Optional: Red pepper flakes for garnish

Steps

1. 1 Preheat oven to 400°F. Cut off the top of the garlic head, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes.
2. 2 While garlic roasts, cook pasta according to package instructions until al dente. Drain and set aside.
3. 3 In a saucepan, melt butter over medium heat. Squeeze roasted garlic cloves into the pan and mash with a fork.
4. 4 Add heavy cream, Parmesan, salt, and pepper to the saucepan. Stir until smooth and heated through.
5. 5 Combine cooked pasta with the garlic cream sauce. Toss to coat.
6. 6 Garnish with chopped parsley and red pepper flakes if desired, then serve immediately.

Nutrition

Tips

• For a richer sauce, use both heavy cream and a splash of milk.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or pasta water to restore creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Add grilled chicken for extra protein.

FAQ