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!

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.

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.

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.

More Recipes to Try:

• One pot French onion pasta
• Olive oil and herb mashed potatoes
• Wild mushroom and white bean tagliatelle
• Lemon risotto with herb roasted chickpeas

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