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More Hearty Pasta
Creamy Roasted Garlic Linguine
Creamy roasted garlic linguine is one of my favourite simple pasta dishes. I roast a whole bulb of garlic until sweet and soft, then blend it into a silky cream sauce that clings to every strand of linguine. It’s rich without being heavy, full of depth, and made with just a handful of ingredients. Perfect for cosy dinners, date nights at home, or when I want something indulgent but easy – it’s one of those recipes that proves less really can be more.
Ingredients
- 1 large bulb of garlic, top sliced off
- 1 tablespoon olive oil, divided
- 300ml double cream
- 1/3 cup grated Parmesan
- 400g linguine
- Salt & pepper to taste
- Truffle oil (optional)
Instructions
- Preheat the oven to 200°C.
- Rub 1/2 tbsp of olive oil onto the garlic bulb, then wrap them in foil. Bake in the preheated oven for 45 minutes. Set aside to cool.
- Once the roasted garlic bulbs are cool enough to touch, squeeze the cloves into a saucepan, making sure to exclude any skin.
- Add the remaining 1/2 tbsp of olive oil to the garlic in the saucepan. Heat over low-medium heat, breaking down the roasted garlic until it forms a paste.
- Stir in the cream and Parmesan, continuing to stir over medium heat until the mixture is smooth and creamy.
- Reduce the heat to low.
- In a separate pot, cook the linguine according to the packet instructions in well-salted water until it reaches al dente consistency.
- Add the cooked pasta and 1/2 cup of pasta water to the garlic cream sauce, stirring to combine.
- Season with salt and pepper to taste.
- Optionally, drizzle with truffle oil for added flavor.
- Serve the Garlic Parmesan Linguine with a side of crusty garlic bread.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 513Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 93mgSodium: 245mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 10g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Creamy Roasted Garlic Linguine Recipe
Once Upon A Time in Glasgow…
A few years ago, post my first and original recipe blog, I had a lifestyle blog where my posts were more about beauty, fashion, and home styling than food. Recipes were a treat I’d share every now and again, tucked between skincare routines and mood boards. But everything shifted when I entered a little recipe competition hosted by a blogger community I loved. I’d only just moved to Glasgow and was deep in that phase of discovering new comforts to fight off the icy air and homesickness. So I submitted something that felt like a hug in a bowl: a creamy roasted garlic linguine recipe. To my surprise, I won! It wasn’t a huge deal in the grand scheme of things, but it felt special – like a whisper from the universe reminding me that cooking had always been my first love.
Those early blogging days were magical. There were no filters or reels, no polished perfection or SEO pressure. Just people sharing slices of their lives, and the food that made them feel grounded. It was real and messy and heartfelt. And that garlic linguine became part of my story. Even though the lifestyle blog it lived on is long gone (edit: or not…), the recipe has stuck with me, living in old notebooks and memory until I finally shared it again here. I still remember sitting in my little flat in Glasgow, candles lit, bowl in hand, and thinking – this, right here, is what comfort tastes like.
As the years passed, blogging changed. The vibe shifted, the platforms evolved, and the sense of community felt harder to find. I let that old blog go during the early days of the pandemic. It felt like the right time to strip everything back and focus on what brought me joy. So I built Cooking with Bry – a space where food tells the story. Not just of flavours and technique, but of friendship, change, grief, laughter, and the quiet moments in between. And that creamy garlic linguine? It’s part of that story too.
A Life Full of Passions
I’ve always been someone with a lot of passions. Food, obviously, but also art, plants, interiors, mindfulness, and the gentle magic of building something from nothing. At any given time, I’m juggling a few different projects: Cooking with Bry, my mindset and manifestation blog, my art store, and now another recipe site in the works. Oh, and a full-time job. It’s a lot, but it’s all built on love. People often ask how I do it all, but the truth is, when you’re doing something that lights you up, it doesn’t drain you. It fills you.
Weekdays are carefully structured. I come home, make dinner, then spend a little time tweaking SEO, drafting articles, or prepping content. My exercise bike gets a workout most nights (though let’s be honest, sometimes it’s just me scrolling TikTok with my legs moving lazily beneath me). I don’t force myself into rigid schedules, but I do try to move through my passions with purpose. I’ve learned that doing things just because you think you should is a recipe for burnout. But doing things because you want to? That changes everything.
Weekends are my recipe days. I potter around the kitchen, test and taste, scribble notes in the margins of notebooks, and snap photos when the light hits just right. Then I usually shift gears and work on art or add new pieces to the store. It’s not glamorous, but it’s real. It’s me in fluffy pjs, cat on the bench, wooden spoon in one hand, camera in the other. I don’t always get it right, and some weeks I’m too tired to do much at all. But I keep showing up, because each little piece adds up to something bigger – and that something is mine.
The Return of an Old Favourite
I hadn’t thought about the creamy roasted garlic linguine recipe for ages, until a cool breeze rolled in the other night and I felt that old craving stir. It’s funny how certain dishes carry memory like perfume. One sniff of garlic roasting and suddenly I was back in Scotland, in that tiny flat with radiators that barely worked and windows that fogged with every boil of the kettle. I used to roast whole heads of garlic just to feel warm inside. That smell – sweet, mellow, nutty – wrapped itself around me like a blanket.
It’s summer here in Adelaide, and the sky outside my window is too bright for pasta, but I made it anyway. Maybe because I needed something nostalgic. Maybe because it’s nearly Christmas and everything feels a bit tender. My family are in Sydney and Brisbane, and I’ll be here in Adelaide with Rose, my little shadow. I didn’t get the tree I wanted this year, and I’m still finding my footing after a rough patch, but the kitchen is still my safe place. So I lit a candle, poured a glass of wine, and made the pasta.
I don’t know how many new festive recipes I’ll share this season. Some days it feels easier to just reach into the archives and dust off something familiar. That’s the beauty of food, really – it doesn’t have to be brand new to be special. And when something like this creamy roasted garlic linguine brings so much warmth, why not share it again? It’s an old favourite, and it still tastes like home.
Ingredients Breakdown
This dish is all about comfort and simplicity. It starts with one large bulb of garlic, the top sliced off to reveal the cloves, ready to roast into golden, buttery goodness. Garlic is the soul of this dish, and roasting it slowly softens its sharpness into something sweet and mellow. Before going into the oven, it gets a drizzle of olive oil – the kind of simple step that makes all the difference once everything is stirred together later on.
While the garlic does its thing, I get the rest of the ingredients ready. Double cream brings that silky richness to the sauce, while grated parmesan adds saltiness and a nutty depth. The two blend together beautifully, with the help of a little starchy pasta water to get everything smooth and glossy. I use linguine as the base – it’s sturdy enough to hold onto the sauce, but not so heavy that it overwhelms the dish. It just works, especially when paired with something as indulgent as cream and parmesan.
To finish, I reach for salt and pepper to taste, and a drizzle of truffle oil if I’m feeling luxurious. It doesn’t need it, but oh, when you do add it, the dish takes on this soft, earthy lift that’s just lovely. Everything about this recipe is simple, familiar, and comforting. It doesn’t try too hard, and that’s exactly why it works. A bowl of creamy roasted garlic linguine really is a bowl of love.
