Dinner, Healthy, Pasta, Vegan

Roasted Garlic Fettuccine with Lemony Breadcrumbs

This creamy Roasted Garlic Fettuccine is made with two whole heads of slow roasted, caramelized garlic, fresh kale and served with toasted lemony breadcrumbs. Simple, healthier so easy to make and optionally vegan!

Roasted Garlic Fettuccine

How to Roast Garlic

To make this roasted garlic fettuccine, you’ll need two whole heads of garlic. If this seems like a lot, don’t worry! Roasting really mellows that intense bite, leaving you with these amazing sweet and nutty flavors. The roasted garlic is such a delicious addition that this pasta recipe doesn’t require very many other ingredients.

Roasting garlic at home is pretty straightforward, just use a sharp knife to slice the top of each head and pull away a few of the outer layers to reveal the individual cloves. Drizzle each head with olive oil and wrap them both (separately or together) in foil. Place the garlic on a sheet pain or in a muffin tin—-something to catch any oil that will leak out should one tip over.

Roast the garlic in a preheated over for about 45 minutes. I know this is a long time, but the deep caramelization you end up with is worth it. You’ll know the garlic is done when the cloves are golden brown and very easily pierced by a knife.

Roasted Garlic Fettuccine

Making Roasted Garlic Fettuccine

Once the garlic is roasted, it’s time to make the pasta! You’ve waited long enough for the garlic, so this fettuccine recipe is super quick and requires only one pot.

Start by heating some olive oil in a large pot then squeeze in the roasted cloves. Give those a quick sauté, using the back of your spoon to mash them up. Add water to the pot along with your milk of choice (I used soymilk). Salt the water generously and bring everything up to a boil. Add the pasta and as it softens, press it down so it is completely submerged. The pasta should take about 10 minutes to cook, but start tasting a minute or two before.

While the pasta cooks, I like to prepare the breadcrumbs. Simply toss some Panko breadcrumbs with a bit of olive oil and nutritional yeast then add them to a skillet and toast for a few minutes until they are golden brown. Transfer those to a bowl and stir in the lemon zest. These breadcrumbs are perfect for topping the roasted garlic fettuccine but also other things, like salmon or vegetable dishes.

When the pasta is al dente and most of the liquid has absorbed, turn off the heat. Immediately stir in the chopped kale and allow the heat from the pot to wilt it. And that’s it! Serve your roasted garlic fettuccine topped with lemony breadcrumbs and any desired sides.

Lemony breadcrumbs

Tips and Substitutions

  • When the timer goes off and the pasta is cooked al dente, it may seem like there is a lot of liquid that hasn’t been absorbed. That’s ok. The pasta will continue absorbing liquid once the heat is turned off. This is why it’s important to taste early on to prevent overcooking.
  • The starch from the pasta will naturally release as it cooks, creating a lighter, creamy sauce. I added a small amount of soymilk to add slightly more creaminess, but you can use any type of milk you want. For a richer sauce, try heavy cream or full fat coconut milk.
  • If you want to make this roasted garlic fettuccine a main meal, serve it alongside some blistered tomatoes or other roasted vegetable. For protein, I recommend a side of grilled chicken, salmon, chickpeas or white beans.
Roasted Garlic Fettuccine

More Recipes to Try:

Yield: 2-3 servings

Roasted Garlic Fettuccine with Lemony Breadcrumbs

Roasted Garlic Fettuccine with Lemony Breadcrumbs

Creamy roasted garlic fettuccine with kale and toasted lemony breadcrumbs. Easy, light and optionally dairy free!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 8 oz fettuccine or other long cut pasta
  • 2 whole garlic heads
  • 2 tbsp olive oil + more as needed
  • 2 1/2 cups water
  • 1/2 cup milk of choice (I used soymilk)
  • Salt and freshly ground black pepper
  • 3 cups chopped kale
  • Roasted cherry tomatoes for serving (optional)

For the lemony breadcrumbs

  • 1 tsp olive oil
  • 1/4 cup panko breadcrumbs
  • 1 tbsp nutritional yeast
  • Zest from 1 unwaxed lemon


    1. Preheat the oven to 400 F. 
    2. Slice the top off each garlic head and drizzle with olive oil. Wrap in foil and place on a baking sheet. Roast for 40-50 minutes or until very soft and caramelized.
    3. In a large pot, heat 2 tbsp olive oil over medium heat. Squeeze the garlic cloves into the pot and sauté for 1 minute. 
    4. Add the water, milk and a generous pinch of salt. Bring to a boil then add the fettuccine. Reduce the heat slightly and simmer for 9-12 minutes or until Al dente.
    5. Turn off the heat and stir in the kale. Allow it to sit for a couple minutes to wilt. Season with salt and black pepper to taste.
    6. Serve warm with lemony breadcrumbs and roasted tomatoes if desired.

For the lemony breadcrumbs

  1. Toss breadcrumbs and nutritional yeast with oil.
  2. Heat a skillet over medium heat and add the breadcrumbs. Toast for 3-5 minutes or until golden brown. Transfer to a bowl and stir in the lemon zest.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 413Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 232mgCarbohydrates: 62gFiber: 7gSugar: 6gProtein: 14g

All nutritional info is an estimation

Did you make this recipe?

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