Roasted Garlic Cream Sauce. With just a few ingredients you can make this garlic cream sauce that is perfect for serving over pasta, zoodles and meat!
Roasted Garlic Cream Sauce
Pasta is a big thing in our house, it doesn’t matter what type of pasta I make, my kids eat it up! They love it when I make homemade alfredo sauce, but I have been making it so often I was in the mood for a change. I was pretty sure they were going to LOVE this Roasted Garlic Cream Sauce, and I was totally right.
For those of you who are doing low carb, don’t worry this Roasted Garlic Cream Pasta Sauce goes amazing over zoodles too, so you won’t be missing out!
Looking for more amazing Pasta dishes? Check these out!
- Creamy Avocado Pasta
- Creamy Tomato Pasta
- Homemade Pumpkin Pasta Sauce
- Chicken Asparagus Alfredo Pasta
- Speck Alto Adige Mozzarella Mac & Cheese
- Chicken Bacon Ranch Pasta
If you are looking to go the extra mile with this one, you can skip the boxed pasta and make some amazing homemade pasta. I take the short cut of boxed pasta when I am running short on time, but there really is nothing better then fresh pasta!
How to Roast Garlic
Trim the top off of your head of garlic and place it on top of a large sheet of aluminum foil. Drizzle the garlic with the olive oil. Wrap the garlic up in the aluminum foil and bake for 40 minutes.
Roasted Garlic Short cut
Anytime I need to roast garlic I roast a few heads at a time. We use a lot of garlic in our house, so it always gets used. If you are wanting to roast a bunch of heads of garlic at once you can, then just store them in the fridge or freezer wrapped in plastic or in a ziplock bag.
If storing roasted garlic in the fridge it will keep for 3-4 days. If you are storing it in the freezer it will keep for upto 3 months.
If frozen just defrost and use them as needed for recipes.
If you do not have time to roast fresh garlic before making this recipe you can substitute the fresh roasted garlic for with quick cooked garlic. To do this just add 10 tablespoons of minced garlic and 2 tablespoons of butter to a pan over medium heat. Cook the garlic until it is soft, brown and able to be mushed with a fork.
Perfect for meat and chicken!
If you’re looking to add a little extra protein to garlic pasta sauce you can add some grilled chicken or grilled shrimp.
We made bacon wrapped venison a few nights ago and topped it with this garlic cream sauce and it was AMAZING! Next we are trying it on top of chicken! I have a feeling it is going to be amazing!
How to reheat Cream sauce
If you end up with any leftover sauce this reheats well. You can just reheat it on a stovetop in a pot. You will need to stir it well to create emulsion between the butter and cream again, but that takes just a few minutes and you have the smooth and creamy sauce again!
Roasted Garlic Cream Sauce Ingredients
- 1 large head garlic
- 1 teaspoon olive oil
- 6 tablespoons butter
- 1 1/4 cup heavy cream
- 1.5 cup shredded parmesan cheese
- 1/2 teaspoon pepper
- 2 teaspoon butter
- 1 tablespoon flour
How to make Roasted Garlic Cream Sauce
**To make this recipe Keto Friendly omit the flour and let the sauce simmer a little longer until it thickens up.
Trim the top off of your head of garlic and place it on top of a large sheet of aluminum foil. Drizzle the garlic with the olive oil. Wrap the garlic up in the aluminum foil and bake for 40 minutes.
Once the garlic has cooled squeeze the garlic out of the skins. Smashed garlic with a fork to create a paste. Set this aside.
Place your butter in a large saucepan and melt it over medium heat. Once the butter has melted stir in the cream and the garlic. Stir until the garlic is evenly distributed.
Stir in the parmesan cheese and pepper, stir until melted.
In a small bowl combine your melted butter and flour together to create a paste. Pour the mixture into the simmering cream and stir until the sauce has thickened, about 5 to 10 minutes.
Serve over your favorite pasta and top with extra Parmesan cheese.
Roasted Garlic Cream Sauce
Ingredients
- 1 large head of garlic
- 1 teaspoon olive oil
- 6 tablespoons butter
- 1 1/4 cup heavy cream
- 1 1/2 cup parmesan cheese
- 1/2 teaspoon pepper
- 2 teaspoon butter melted
- 1 tablespoon flour
Instructions
- Trim the top off of your head of garlic and place it on top of a large sheet of aluminum foil. Drizzle the garlic with the olive oil. Wrap the garlic up in the aluminum foil and bake for 40 minutes. Once the garlic has cooled squeeze the garlic out of the skins. Smashed garlic with a fork to create a paste. Set this aside.
- Place your butter in a large saucepan and melt it over medium heat. Once the butter has melted stir in the cream and the garlic. Stir until the garlic is evenly distributed.
- Stir in the parmesan cheese and pepper, stir until melted.
- In a small bowl combine your melted butter and flour together to create a paste. Pour the mixture into the simmering cream and stir until the sauce has thickened, about 5 to 10 minutes.
- Serve over your favorite pasta and top with extra Parmesan cheese.
Video
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Comments & Reviews
Jazz says
What is the unit of measure for the parmesan cheese? The recipe just says “1 1/2 parmesan cheese”. 1 1/2 cups? 1 1/2 Tablespoons? I’m eager to try this recipe once I know how much cheese to add. 😉 Many thanks!!!
Stephanie says
Sorry, it is now fixed, it was cup.
laurie says
when the headline said 1 point recipes, I assumed this was one of them. Obviously not!! Where on the site are the 0 and 1 point weight watcher recipes? I cannot seem to find any
Thanks
Laurie
MidgetMomma says
Hi Laurie!
To make your life a lot easier here is all of our Weight Watchers Recipes 🙂 https://www.midgetmomma.com/category/weight-watchers-recipes/
Laurie Gallagher says
Looking forward to trying this. Would also love your Bacon Wrapped Venison recipe!!