Fusilli with Roasted Garlic Cream Sauce

• 12 ounces fusilli
• 4 heads garlic
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon nutmeg (optional)
• Red pepper flakes (optional)

Steps

1. 1 Preheat oven to 400°F. Cut the tops off garlic heads, exposing cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft.
2. 2 Boil a large pot of salted water. Cook fusilli according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
3. 3 While pasta cooks, squeeze roasted garlic cloves into a saucepan. Mash into a paste.
4. 4 Add butter to the saucepan and melt over medium heat. Stir in heavy cream, Parmesan, salt, pepper, and nutmeg if using.
5. 5 Simmer sauce gently for 5 minutes, thinning with reserved pasta water if needed.
6. 6 Toss cooked fusilli in the sauce until well coated. Garnish with parsley and red pepper flakes if desired.
7. 7 Serve immediately for the best flavor and texture.

Nutrition

Tips

• For extra richness, add a splash of truffle oil before serving.
• If you prefer a lighter sauce, use half-and-half instead of heavy cream.
• Roasted garlic can be made ahead and stored in the fridge for up to a week.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Serving Suggestions

• Pair with a crisp green salad and warm crusty bread.
• Sprinkle with toasted pine nuts for added texture.

FAQ