Whole Roasted Garlic Pasta

By Audrey Aveline Tung on June 28, 2024

About This Recipe:

This creamy roasted garlic pasta is the perfect vegan pasta dish for all garlic lovers. Roasting whole heads of garlic does take some time, but the slightly sweet, rich flavor is well worth the wait. Aside from roasting the garlic, the only other cooking required is boiling the pasta. I use a blender to mix together the sauce, but you could also whisk and smash it by hand. These handful of ingredients come together to create a rich and flavorful, yet pretty light dish!

Enjoy!

Ingredients (6 servings)
-2 large heads of garlic
-1 lb farfalle
-1 lemon, juiced
-1 tsp crushed red pepper flakes
-Basil, for garnishing
-Olive oil
-Salt and pepper

Instructions (1 hour)
1. Cut the tops of the heads of garlic (about 1/2 inch) so that the cloves are exposed. Place on a baking dish, drizzle with olive oil, and wrap in aluminum foil. Bake at 400 degrees F for about 45 minutes until light browned and softened.
2. While the garlic roasts, bring a large pot of water to a boil and cook the farfalle until al dente. Reserve 1 cup of the starchy pasta water, and then drain.
3. Once the garlic is cool enough to handle, squeeze out the cloves. In a blender, combine the garlic, lemon juice, and pasta water, and season with salt and pepper.
4. Combine the garlic sauce with the pasta, add in the red pepper flakes, and garnish with the basil.