Roasted Garlic Linguine - Olive Branch Oil & Spice

Creamy Roasted Garlic Linguine

Apr 20, 2024

Roasted garlic, cream and cheese make a simple and flavor packed sauce that is perfect tossed in linguine.


  • 8 cloves of garlic, peeled

  • 1/4 cup Nocellara del Belice olive oil (or any varietal)

  • 3/4 cup cream

  • 3/4 cup milk

  • 1/2 cup parmesan cheese, grated

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 pound linguine


  1. Add the garlic cloves to a small saucepan and cover with enough olive oil to just cover. Heat to medium low and simmer for about 10 minutes until the garlic is golden brown and soft.

  2. Heat a large pot of salted water to a boil and cook the linguine to al dente.

  3. Once the garlic is cooked, remove from the oil and mince into a paste. Drain all but 1 tablespoon of the oil from the saucepan.

  4. In the saucepan add the cream, milk, salt and pepper and bring to a simmer over medium heat. Whisk frequently while the milk and cream reduces by 1/3. Add the garlic and parmesan and whisk to combine.

  5. Once the linguine is cooked, drain and toss with the sauce to coat well.

Takes 25 minutes

Serves 4

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