Creamy Zucchini Pasta

Description

Procedure:

1. Preheat the oven to 200C (400F)
2. Prepare vegetables:
   1. On a baking tray, add the sliced zucchini and shallots. Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
   2. Place the whole head of garlic (with the top sliced off) on the tray. Add olive oil on top of garlic head.
   3. Add heaping 1/2 cup of cream cheese to the tray.
   4. Cover tray with aluminum foil and bake for 30 minutes, until the vegetables are tender and slightly caramelized, and the garlic is soft.
3. Cook the pasta:
   1. While the vegetables are roasting, cook the pasta in salted water according to the package instructions until al dente.
   2. Reserve ~1/2 cup of the pasta water before draining the pasta.
4. Prepare the creamy sauce:
   1. Once the vegetables and garlic are done, remove the tray from the oven.
   2. Squeeze the softened garlic cloves out of the head and into a blender.
   3. Add the roasted vegetables, cream cheese, Parmesan, fresh basil, lemon zest, and lemon juice to the blender.
   4. Add ~1/2 cup reserved pasta water and blend until smooth and creamy, adjusting the consistency with more pasta water if needed.
   5. Season with salt and pepper to taste.
5. Mix the cooked pasta well with the blended sauce to combine
6. Serve the pasta hot, garnished with parmesan cheese and black pepper