Roasted Garlic, Cream Cheese, and Tomato Tagliatelle

Roasted Garlic, Cream Cheese, and Tomato Tagliatelle is a dish that beautifully balances comforting flavors with sophisticated elements, making it perfect for both casual weeknight dinners and special occasions. This recipe celebrates the depth and richness of roasted garlic, the creamy tang of cream cheese, and the bright, slightly acidic notes of tomato sauce. With its wide and silky ribbons, the tagliatelle pasta serves as the ideal base for the velvety sauce, ensuring every bite is coated with flavor.

The key element of this dish is the roasted garlic. Roasting changes the garlic from sharp and strong to sweet and caramelized, contributing a rich flavor that distinguishes this pasta. The method is straightforward but significant: whole garlic bulbs are coated in extra virgin olive oil and roasted until they become tender and golden. After cooling, the soft cloves can be easily squeezed from their skins and incorporated into the sauce, offering a delicate, nutty richness that complements the other ingredients nicely ingredients.

The sauce blends textures and flavors, starting with sautéed onions to build a savory base. The roasted garlic and a touch of red pepper flakes are added next, creating layers of warmth and complexity. Cream cheese brings a luscious creaminess to the tomato-based sauce, while heavy cream ensures it has a silky, luxurious texture. Blending the sauce after adding the cream cheese and reserved pasta water ensures it remains smooth and cohesive, with no separation between the dairy and tomato components.

Once blended, the sauce is tossed with al dente tagliatelle pasta. At the final stage, Parmesan cheese and freshly chopped basil are stirred in, enhancing the dish with nutty, salty, and herbaceous notes. The Parmesan melts seamlessly into the sauce, while the basil adds a pop of color and a fragrant aroma finish.

This versatile pasta dish can be served as a vegetarian main course or paired with proteins such as grilled chicken, shrimp, or even seared scallops for a more elevated meal. It’s also a great way to highlight seasonal ingredients, as roasted garlic and fresh basil are widely available year-round.

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One of the best aspects of this recipe is its ability to impress with minimal effort. Despite its rich and layered flavor profile, the dish comes together quickly, making it an excellent choice for busy weeknights or when entertaining guests. The roasting of the garlic can even be done ahead of time, streamlining the cooking process process.

This pasta dish is both comforting and sophisticated, featuring a sauce that clings to the tagliatelle in each bite. You’ll find a delightful balance of creamy, tangy, and garlicky flavors, enhanced by a hint of red pepper flakes and fresh basil. Whether you’re planning a special dinner for yourself or aiming to impress family and friends, Roasted Garlic, Cream Cheese, and Tomato Tagliatelle is bound to become a staple in your collection of recipes.

Roasted Garlic, Cream Cheese, and Tomato Tagliatelle

Recipe by Kyle Taylor

5.0 from 2 votes

Cuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Roasted Garlic, Cream Cheese, and Tomato Tagliatelle is a rich and comforting pasta dish featuring the mellow sweetness of roasted garlic blended with a creamy tomato sauce. Tossed with tagliatelle and finished with Parmesan and fresh basil, this dish is perfect for both weeknight dinners and special occasions.

Ingredients

• 2 whole garlic bulbs

• 4 tablespoons extra virgin olive oil, divided

• 12 ounces tagliatelle pasta

• 1 small onion, finely chopped

• 1 can (28 ounces) tomato sauce

• 1 cup reserved pasta water

• 6 ounces cream cheese, softened

• 1/4 cup basil, torn

• 1/2 teaspoon red pepper flakes

• 1 tablespoon paprika

• 1/2 cup heavy cream

• 1/4 cup Parmesan cheese, grated

• to taste, salt and ground black pepper

Directions

• Roast the Garlic:
  Preheat your oven to 400°F (200°C). Slice the tops off the garlic bulbs to expose the cloves. Drizzle each bulb with 2 tablespoons of extra virgin olive oil, wrap in foil, and roast for 30 minutes. Allow to cool slightly, then squeeze the cloves from their skins into a small bowl.
• Cook the Pasta:
  Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
• Sauté Aromatics:
  Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, 3-5 minutes. Add the roasted garlic cloves and cook for 1–2 minutes more.
• Build the Sauce:
  Stir in the tomatoes and cream cheese. Cook for 2–3 minutes to allow the flavors to meld. Add the heavy cream and reserved pasta water, a little at a time, stirring to incorporate. Simmer the sauce for 5-6 minutes, allowing the ingredients to combine and the flavors to meld.
• Add the Seasoning and Blend the Sauce:
  Stir in the paprika, red pepper flakes, salt, and ground black pepper to taste, along with the parmesan cheese and fresh basil. Carefully transfer the sauce to a blender, or use an immersion blender directly in the skillet, and blend until smooth.
• Combine Pasta and Sauce:
  Add the cooked tagliatelle to the skillet and toss to coat evenly.
• Serve and Garnish:
  Serve immediately. Garnish with additional Parmesan cheese, a sprinkle of basil, and any remaining roasted garlic cloves.

Recipe Video