Every time I make garlic bread, my family eats every last piece! This garlic bread pasta has the same buttery and garlicky flavor that you love, only in pasta form. It’s creamy, comforting and easy to make!
What sets my garlic bread pasta recipe apart
- Roasted Garlic Flavor: Most garlic pasta recipes use raw or sautéed garlic, but roasting it brings out a rich, caramelized sweetness that completely transforms the flavor!
- Consistency of Garlic Bread: The toasted breadcrumbs and ridged pasta capture every bit of that garlic butter sauce, just like garlic bread!
- Simple steps: The hot pasta melts the butter mixture perfectly, the fresh parmesan comes together silky smooth, and a splash of pasta water binds everything together.
Ingredients for garlic bread dough
- Type of Pasta: You can use any shape of pasta, but I like to use a shape with grooves to hold all the buttery sauce.
- Freshly grate the parmesan Cheese; it will melt better.
- Do you like a little heat? Add a pinch of red pepper flakes for spice!
- Breadcrumbs: Use plain, Italian seasoned panko or make your own!
How to make garlic bread pasta
I wanted to make this pasta really special and the roasted garlic takes it to the next level! Once toasted, everything comes together in about 20 minutes. Add some quick fry chicken on top for an easy protein boost.
- Roast Garlic: Preheat oven to 400°F. Cut off tops of garlic heads to expose cloves. Drizzle with olive oil and wrap in cling film. Cook the garlic for 45 minutes, until golden and softened. Allow the garlic to cool slightly, then squeeze it from the peel.
- Wholemeal bread crumbs: In a medium skillet, melt 2 tablespoons butter and add breadcrumbs. Toast over medium heat until breadcrumbs are golden, about 3-4 minutes, then set aside to cool.
- Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to package directions or until al dente. Drain the pasta, reserving a little water to add at the end.
- Make the garlic sauce: In a bowl, mash the roasted garlic with the softened butter, Parmesan, parsley, Italian seasoning, and salt and pepper to taste.
- Combine: Add the butter mixture to the hot pasta and stir to combine. The heat from the dough will melt the butter. If necessary, add a drop of pasta water.
- Garnish and serve: Toss the garlic pasta with breadcrumbs, then garnish with more Parmesan and parsley, if desired, and serve.
Alyssa’s expert advice
Hot Pasta! Be sure to add the pasta to the butter-garlic mixture while it’s hot! It needs to be hot so the butter melts and coats the dough.
Press
Garlic Bread Dough
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Ingredients
- 12 ounces dried pasta I used rigatoni
- 2 spoons olive oil
- 2 whole heads of garlic
- 1 cup grated parmesan
- ½ cup softened salted butter
- 2 spoons chopped fresh parsley
- 2 teaspoons Italian seasoning
- salt and pepper to taste
Breadcrumb topping
- ¾ cup breadcrumbs
- 2 spoons salted butter
Instructions
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Preheat oven to 400 degrees Fahrenheit. Cut off the tops 2 whole heads of garlic to expose the segments. Season with 2 tablespoons of olive oiland wrap it in cling film. Cook the garlic for 45 minutes, until golden and softened. Allow the garlic to cool slightly, then squeeze it from the peel.
-
In a medium skillet, melt 2 tablespoons salted butter and add ¾ cup breadcrumbs. Toast over medium heat until breadcrumbs are golden, about 3-4 minutes. Set aside to cool.
-
Bring a large pot of water to a boil and cook 12 ounces dried pasta according to package directions or until al dente. Drain the pasta, reserving a little water to add at the end.
-
In a bowl, mash the roasted garlic with ½ cup softened salted butter, 1 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 2 teaspoons Italian seasoningAND salt and pepper to taste.
-
Add the butter mixture to the hot pasta and stir to combine. The heat from the dough will melt the butter. Add a drop of cooking water to the pasta mixture until you obtain a creamy sauce. Cover with breadcrumbs and garnish with more Parmesan and parsley if desired, and serve.
Notes
Instructions for storage and heating
- Storage: Best served fresh. Store the dough (without breadcrumbs) in an airtight container in the refrigerator for up to 4 days. Store the separated breadcrumbs at room temperature to keep them crunchy.
- Heat: Microwave pasta 30 second increments until hot, then sprinkle with breadcrumbs before serving.
Nutrition
Perfect matches
If you love garlic bread as much as my family and I do, you will love this pasta! I also created a garlic bread dip that you have to try! Here are some side dishes to make this garlic pasta a complete meal!
Salads
Copycat garden olive salad
15 minutes
Dinner
Absolutely perfect chicken marinade
10 minutes
Bread
Homemade bread pies
1 hour and 45 minutes
Side dishes
Grilled Brussels sprouts with honey and balsamic
20 minutes
