Our simple Roasted Garlic Cream Sauce makes a rich, cheesy base for pasta, potatoes, grilled vegetables, or sandwiches. With straightforward ingredients, quick preparation, and plenty of room to customize, this sauce is a go-to for weeknight dinners or weekend cooking. Try it today and keep some roasted garlic on hand—you’ll use it all the time.
Roasted Garlic Cream Sauce
If I had to pick a single favorite flavor, it would be roasted garlic. Raw garlic is wonderful, but roasting transforms it into something soft, sweet, and deeply aromatic. A jar of roasted garlic in the fridge is a kitchen shortcut: add a clove to sauces, fold some into aioli or dressings, spread it on bread, or stir it into soups. This roasted garlic cream sauce highlights that mellow, caramelized garlic flavor in a creamy Parmesan base that clings to any pasta or roasted vegetable.
How To Roast Garlic
Roasting garlic is simple and forgiving. Trim the top off a head of garlic to expose the cloves, place it on foil or in a small baking dish, drizzle with olive oil, then wrap or cover and roast at 375–400°F (190–200°C) until the cloves are soft and golden—about 35–45 minutes depending on size. You can also roast cloves in a pan on a grill or make garlic confit by slow-cooking peeled cloves in olive oil until tender. Store roasted garlic in the refrigerator for a week or so and use it wherever you want that mellow garlic punch.
Explore more pasta recipes and ideas to pair with this sauce
Recipe Shopping List
You probably have most of these ingredients on hand. For exact amounts, see the ingredient list in the recipe card below.
- Butter
- Roasted garlic
- Heavy cream
- Parmesan cheese (Parmigiano Reggiano suggested)
- Salt and pepper
- Fresh basil (optional)
This sauce pairs wonderfully with chicken, pork, or grilled vegetables
How To Make This Recipe
Below is a concise overview of the process so you can see how quickly this comes together. Follow the full recipe card for exact measurements and timing while cooking.
- Start the pasta water – Bring a large pot of well-salted water to a rolling boil. Pasta cooks quickly, so get the water going first.
- Make the sauce – Melt butter in a saucepan over medium heat, add roasted garlic and cook briefly to bloom the flavor, then add heavy cream. Simmer gently until the sauce reduces by about half and thickens. Remove from heat and stir in grated Parmesan until smooth. Add fresh basil if you like.
- Toss and serve – Combine the sauce with cooked pasta (fettuccine, linguine, or your favorite shape), toss to coat, adjust seasoning, and serve immediately.
Serve alongside smoked pork tenderloin or a simply grilled steak for a hearty meal
Recipe FAQ
Store leftovers in an airtight container in the refrigerator. The sauce will keep for up to five days. Reheat gently over low heat and stir frequently to minimize separation.
Can I use this sauce for dishes other than pasta?
Yes. This sauce is versatile—use it over grilled chicken, spoon it on roasted vegetables, or use it as a white-sauce base for pizza or casseroles.
Can the roasted garlic cream sauce be frozen?
Freezing cream-based sauces is not ideal because the texture can change on thawing; cream may separate. For best results, make and use this sauce fresh within a few days.
More great recipes to try next
- Classic spaghetti and meat sauce—an easy, family-friendly staple.
- Cheesy pasta hotdish—quick, comforting, and ideal for busy nights.
- Smoked cream cheese pasta—a bold, creamy twist that’s quick to prepare.
- Penne Pomodoro—simple, bright tomato pasta for a lighter dinner.
- Creamy shrimp Alfredo—add seafood for a decadent variation that pairs well with this garlic-forward sauce.
Roasted Garlic Cream Sauce
This basil-infused roasted garlic cream sauce clings beautifully to pasta and makes a rich, spoonable sauce on its own. Take the time to roast the garlic well—you’ll notice the difference.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
- 2 teaspoons roasted garlic (mashed)
- 3 tablespoons salted butter
- 2 cups heavy cream
- ⅔ cup Parmigiano Reggiano, grated
- Salt and freshly ground black pepper, to taste
- Fresh basil, torn, for finishing (optional)
Instructions
- Melt the butter in a small sauté pan over medium-low heat. Add the roasted garlic and cook briefly, stirring for about 30 seconds to bloom the flavor.
- Add the heavy cream and bring to a gentle simmer. Stir frequently and let the cream reduce until it is noticeably thicker and reduced by roughly half—about 10–15 minutes depending on heat.
- Remove from heat, stir in the grated Parmigiano Reggiano until the sauce is smooth, and season with salt and pepper to taste.
- Toss with cooked pasta (fettuccine or your favorite shape), stir in torn basil, and serve immediately. Adjust thickness with a splash of reserved pasta water if needed.
Notes
Roast garlic heads at 375–400°F until soft and caramelized. For even softer, mellow garlic, consider slow-roasting or confiting cloves in olive oil. If the sauce seems too thick after cooling, thin it with a little milk or cream while gently reheating.
Nutrition Information (per serving)
Calories: 368 | Total Fat: 37g | Saturated Fat: 24g | Cholesterol: 115mg | Sodium: 366mg | Carbohydrates: 4g | Protein: 6g
Nutrition estimates are approximate. Consult a professional if you require precise data for medical reasons.