Roasted Garlic Cream Sauce Over Linguine

A rich and creamy garlic sauce served over perfectly cooked linguine. This dish is a perfect main course for garlic lovers.

Ingredients - Serves 4

Preheat the oven to 400°F. Cut the tops off the garlic heads and drizzle with olive oil. Wrap in foil and roast for 30 minutes, or until soft and golden.
While the garlic is roasting, cook the linguine according to package instructions.
Melt the butter in a large saucepan over medium heat. Squeeze the roasted garlic out of the skins and into the saucepan. Cook for 2-3 minutes, or until fragrant.
Add the heavy cream to the saucepan and bring to a simmer. Cook for 10 minutes, or until the sauce has thickened.
Stir in the grated Parmesan cheese and season with salt and pepper. Cook for another 2-3 minutes, or until the cheese is melted and the sauce is smooth.
Drain the linguine and add it to the saucepan. Toss until the pasta is fully coated in the sauce.
Serve the pasta with a sprinkle of chopped parsley on top.