Roasted Garlic & Asparagus Pasta

The kitchen filled with that unmistakable scent of garlic caramelizing in the oven while spring rain tapped against the windowpane. I'd forgotten about the asparagus roasting alongside it until that perfect moment when both emerged. Something about whole roasted garlic cloves turns ordinary pasta into something almost luxurious.

My sister stumbled in on a Tuesday evening, exhausted from work, and I hesitantly served this simple pasta. She took one bite, closed her eyes, and asked if I'd been cooking all day. Now she requests it every time she visits, even in the dead of winter.

Ingredients

• 1 large head garlic: Roasting transforms its sharp bite into something mellow and almost sweet
• 1 bunch fresh asparagus (about 1 lb / 450 g): Trim woody ends and cut into 2-inch pieces for even cooking
• 12 oz (340 g) spaghetti: The strands catch the roasted garlic perfectly
• 1/4 cup (60 ml) extra-virgin olive oil, plus more for roasting: Use good quality oil here since it carries the flavors
• 1/2 teaspoon sea salt, plus more for pasta water: Enhances the natural sweetness of roasted vegetables
• 1/4 teaspoon freshly ground black pepper: Adds just enough warmth to complement the garlic
• 1/4 teaspoon red pepper flakes (optional): For those who like a gentle background heat
• 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving: Creates a creamy finish when melted into the hot pasta
• Zest of 1 lemon: Brightens everything and cuts through the richness
• 2 tablespoons fresh parsley, chopped: Adds fresh color and a light herbal finish

Instructions

Roast the garlic:

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.

Roast the asparagus:

After 15 minutes of garlic roasting, spread asparagus on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 12-15 minutes until just tender.

Cook the pasta:

Bring a large pot of salted water to boil. Cook spaghetti until al dente, then reserve 1/2 cup pasta water before draining.

Prep the garlic:

Squeeze roasted cloves from their skins and mash lightly with a fork.

Build the base:

In a large skillet over medium heat, add 1/4 cup olive oil and mashed garlic. Sauté for 1-2 minutes until fragrant.

Combine everything:

Add roasted asparagus and cooked spaghetti to the skillet, tossing to combine. Add reserved pasta water as needed for a silky sauce.

Finish with flair:

Stir in Parmesan, lemon zest, parsley, and red pepper flakes if using. Season to taste.

Serve it up:

Plate immediately with extra Parmesan and parsley on top.

Pin It

This pasta became my go-to for impromptu dinners when friends call last minute. Something about the combination feels generous without any fuss.

Make It Your Own

I've added toasted pine nuts or walnuts for crunch and it works beautifully. A handful of cherry tomatoes during the last few minutes of roasting adds bursts of sweetness too.

Wine Pairing

A crisp Sauvignon Blanc cuts through the garlic richness perfectly. If you prefer red, try a light Pinot Noir that won't overpower the delicate asparagus flavors.

Timing Matters

The beauty of this recipe is that both vegetables roast at the same temperature. Just remember to add the asparagus halfway through the garlic's roasting time so everything finishes together.

• Prep your asparagus while the garlic starts roasting
• Start the pasta water as soon as the asparagus goes in
• Have all ingredients measured before you begin

Pin It

Simple ingredients treated with respect often make the most memorable meals.

Recipe FAQs

→ How do I roast garlic for pasta?

Slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 30 minutes until cloves are soft and golden.

→ Can I use other pasta shapes?

Yes, penne, fusilli, or linguine work well. Spaghetti is traditional but any shape holds the garlic oil nicely.

→ How do I know when asparagus is roasted perfectly?

Roast for 12-15 minutes at 400°F until tender-crisp. The tips should start to brown slightly and stalks should bend easily.

→ Can I make this vegan?

Simply omit the Parmesan or use a plant-based cheese alternative. The roasted garlic provides plenty of savory flavor on its own.

→ What can I add for extra protein?

White beans, chickpeas, or grilled chicken complement the flavors. toasted pine nuts also add protein and crunch.

→ How long does this keep?

Store in an airtight container for up to 3 days. Reheat with a splash of olive oil to refresh the sauce.