Penne with Roasted Garlic Cream Sauce

• 1 head garlic
• 12 ounces penne pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. Cut off the top of the garlic head and drizzle with olive oil. Wrap in foil and roast for 40 minutes.
2. 2 While garlic roasts, cook penne according to package instructions until al dente. Drain and set aside.
3. 3 Squeeze roasted garlic cloves into a saucepan. Add heavy cream, Parmesan, salt, and pepper.
4. 4 Heat over medium heat, stirring constantly until sauce thickens slightly, about 5 minutes.
5. 5 In a separate pan, melt butter with 2 tablespoons olive oil over medium heat. Add paprika, thyme, and oregano; sauté for 1 minute.
6. 6 Combine the roasted garlic cream sauce with the cooked penne. Stir in the herb-infused butter mixture.
7. 7 Serve garnished with fresh parsley.

Nutrition

Tips

• Use a microplane grater for finely grated Parmesan for a smoother sauce.
• Reserve a bit of pasta water to loosen the sauce if needed.
• Roast extra garlic for sandwiches or other dishes.

Storage

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

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Add grilled chicken or shrimp for extra protein.

FAQ