Name: Garlic Cream Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 whole garlic bulb; 1 tablespoon olive oil; 2 tablespoons butter; 1 small shallot, finely chopped; 1 cup heavy cream; 1/4 cup grated parmesan cheese; Salt, to taste; Black pepper, to taste; Pinch of nutmeg (optional); Fresh parsley, chopped (for garnish)

A rich and velvety garlic cream sauce made with roasted garlic, cream, and a touch of parmesan, this Garlic Cream Sauce recipe is my go-to for upgrading pasta, vegetables, or even grilled proteins. With its deeply savory flavor and smooth texture, it adds instant comfort to any dish.

Why You’ll Love This Recipe

I love how simple yet indulgent this garlic cream sauce is. Roasting the garlic brings out its sweetness and mellows its sharpness, while the cream and parmesan create a luscious base. It’s versatile enough to pour over pasta, spoon onto veggies, or drizzle over grilled chicken or steak. I always keep this recipe on hand for a quick upgrade to everyday meals. Plus, it’s naturally gluten-free and easy to adapt for different dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 whole garlic bulb

1 tablespoon olive oil

2 tablespoons butter

1 small shallot, finely chopped

1 cup heavy cream

1/4 cup grated parmesan cheese

Salt, to taste

Black pepper, to taste

Pinch of nutmeg (optional)

Fresh parsley, chopped (for garnish)

Directions

I start by preheating the oven to 400°F (200°C).

Then I slice the top off the garlic bulb to expose the cloves, drizzle it with olive oil, wrap it in foil, and roast for 30–35 minutes until soft and golden.

While the garlic roasts, I melt butter in a saucepan over medium heat and sauté the chopped shallot until translucent, about 2–3 minutes.

Once the garlic is cool enough to handle, I squeeze the roasted cloves from their skins and mash them into a paste.

I stir the garlic paste into the saucepan and let it cook for about 1 minute.

Then I pour in the heavy cream, reduce the heat, and let it simmer gently for 5–7 minutes, stirring often.

I stir in the parmesan, season with salt and pepper, and add a pinch of nutmeg if I want a warm spice note. I let it cook another 2–3 minutes until it thickens.

After a final taste for seasoning, I serve it warm and garnish with fresh parsley.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Calories: Approximately 210 kcal per serving

Variations

Dairy-Free: I swap the cream for full-fat coconut milk and use a plant-based butter and parmesan alternative.

Spicy: Sometimes I add a pinch of red pepper flakes for a little kick.

Lemon Garlic Sauce: I stir in a teaspoon of lemon juice at the end for a fresh, tangy finish.

Herbed Cream Sauce: I mix in fresh thyme or basil for a more herbaceous flavor.

Thicker Sauce: I let it simmer longer or add a touch more parmesan for extra richness.

Storage/Reheating

I store any leftover sauce in an airtight container in the fridge for up to 3 days. When I reheat it, I do so gently on the stovetop over low heat, adding a splash of cream or milk to loosen it up if it thickens too much. I don’t recommend freezing this sauce, as the texture may separate upon thawing.

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FAQs

How do I roast garlic without it burning?

I always wrap the garlic bulb tightly in foil and roast at 400°F. That protects it from direct heat and allows it to caramelize slowly without burning.

Can I make this sauce ahead of time?

Yes, I often make it a day ahead and reheat gently before serving. It tastes even better the next day as the flavors meld.

What pasta works best with garlic cream sauce?

I like pairing this sauce with fettuccine, linguine, or penne. The thick, creamy texture coats long and short noodles beautifully.

Can I use garlic powder instead of roasted garlic?

I don’t recommend it for this recipe. Roasted garlic gives a sweeter, richer flavor that garlic powder can’t match.

Is this sauce vegetarian?

Yes, as long as the parmesan is vegetarian-friendly (some brands use animal rennet, so I check the label).

Conclusion

This garlic cream sauce has become one of my favorite ways to elevate simple meals. It’s creamy, savory, and packed with mellow roasted garlic flavor. Whether I’m making a cozy pasta dinner or topping roasted vegetables, it always adds a comforting, gourmet touch.

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