Date Night Roasted Garlic Parmesan Bucatini

Two plates of pasta on a brown wood table with a fork.

5 from 1 vote

Date Night Roasted Garlic Parmesan Bucatini

Prepare for a love affair with our Date Night Roasted Garlic Parmesan Bucatini! Picture strands of bucatini bathed in a rich creamy, cheesy sauce, infused with roasted caramelized garlic + a splash of white wine. Perfect for a cozy dinner for two or a special gathering with friends, each bite is a journey of buttery richness and savory goodness. Gluten-free, Dairy-free + Vegan option.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Keyword: bucatini, creamy, date night, dinner, easy, family-friendly, garlic, kid-friendly, lunch, meatless, pasta, roasted, roasted garlic, vegetarian, weeknight, weeknight meals

Servings: servings

Calories: 257kcal

Author: Shanika

Ingredients

1 (16 oz.) package bucatini pasta

ROASTED GARLIC:

2 garlic bulbs
2-3 Tbsps Extra virgin olive oil

CREAMY SAUCE:

3 Tbsps unsalted butter
1 ½ cups heavy cream, organic
¼ cup vegetable stock, organic
3 Tbsps white cooking wine (You can sub with veggie stock)
1 cup freshly-grated parmesan cheese
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried parsley
splash of freshly-squeeze lemon juice

GARNISH:

Freshly-grated parmesan cheese

US Customary - Metric

Instructions

ROAST THE GARLIC:

Begin by preheating the oven to 400 degrees Fahrenheit and preparing a large piece of foil paper. Add each garlic bulb to the center of the foil paper, drizzle with olive oil and wrap tightly with foil paper.
Bake for 15-20 minutes or until the garlic bulbs are cooked through and super fragrant, tender, and browned on the edges. Let it cool a bit before removing the garlic from their bulbs + mincing them.

BOIL THE PASTA:

Cook pasta according to packaging. NOTE: bucatini pasta doesn’t take a long time to cook, usually 10-12 minutes. NOTE: I always add 1 tablespoon of olive oil to the boiling water to prevent pasta from sticking together.

TO MAKE THE CREAMY GARLIC PARMESAN SAUCE:

In a medium skillet over medium-high heat, add the butter until melted. Add the minced roasted garlic and sauté for 1 minute or so, until fragrant. Add the salt, black pepper, garlic powder and parsley, stirring until combined.
Reduce the heat to medium-low and slowly add in the heavy cream, white cooking wine, and stock, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan and splash of lemon juice, whisking until fully melted and sauce thickens, about 2-3 minutes.
When the bucatini pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Serve immediately and garnish with additional parmesan, if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
OIL: You can also use coconut oil, avocado oil, or grapeseed oil, instead of olive oil.
PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that the cream and stock are GF-friendly.
DAIRY-FREE OPTION: To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan.

Nutrition