Roasted Garlic & Parmesan Noodles

by Erin, The $5 Dinner Mom on February 5, 2014

Roasted Garlic & Parmesan Noodles Recipe

Because sometimes spaghetti with meat sauce just gets old. 

Y’all. I love garlic. I love cooking with it and add it to anything that it makes sense to add to. Last year, when I was super-preggers with Cuatro, the entire family got the flu. I had had my flu shot so figured it wouldn’t get it. After all 4 of my guys started to feel better, I was hit with it. I knew right away that I’d have to go in for tamiflu, to help take the edge off and keep the coughing to a minimum. I was terrified that the forceful coughing might send me into labor. The night before I went to the urgent care, where my OB sent me, I ate 2 heads of garlic…raw cloves, to help fend off the infection while I slept. Ate them willingly. And it wasn’t terrible.

So not only do I not mind having garlic in all (most of) our food…I don’t mind eating them raw in dire situations :)

(Apologies for bringing up the flu on a food blog. It was the respiratory flu. If that helps!)

My husband, however, isn’t the biggest fan of garlic…he doesn’t mind, but he’s not a fanatic like I am. I was really worried that he wouldn’t like these noodles…but alas, he did!

Here’s why…they don’t have a strong garlic flavor. Roasting them really changes up the flavor, plus combining them with Parmesan cheese and some spices really brought out a different taste.

Verdict: Loved these. Great alternative to spaghetti with red meat sauce or marinara.

AND…your house will smell amazing, and might attract neighbors to your meal.

Roasted Garlic & Parmesan Noodles

How to Roast Whole Garlic

1. Cut the tops off of the head of garlic.

2. Place in a small oven safe baking dish. (I used a bread loaf pan.) Cover loosely with foil.

3. Roast at 400 for 20-25 minutes.

4. Remove from oven and pan and let cool until you can touch them.

5. Squeeze the roasted cloves out into a bowl or dish, so you can mash them up.

(For this recipe, I added to my chopper, so I could mix in the parmesan cheese and spices.)

How to Roast Garlic

Once the roasted garlic and parmesan “paste” was mixed together, I tossed lightly with the cooked noodles.

Divine y’all. Loved these noodles!

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Roasted Garlic & Parmesan Noodles

Inspired by Creamy Avocado Pasta

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 25 minutes


  • 1 lb. spaghetti or other favorite noodles
  • 4 heads of garlic
  • Drizzle olive oil
  • 2 Tbsp parmesan cheese
  • Pinchful of oregano leaves
  • Salt and pepper


  • Cook the pasta noodles as directed on the package.
  • Preheat oven to 400.
  • Cut off the tops of the garlic heads and place them in a small baking dish. Drizzle with olive oil, and place a small piece of foil over the top, so the tops don’t burn.
  • Roast for 20-25 minutes, and enjoy the aroma.
  • Remove from oven and let cool until you can handle them, about 5 minutes.
  • Squeeze the roasted garlic into a small bowl or chopper/food processor. Add another drizzle of olive oil, the parmesan cheese, oregano leaves, salt and pepper. Mash well, or chop until “paste” forms.
  • Once the noodles are cooked and drained, add the paste and toss together.
  • Serve Roasted Garlic & Parmesan Noodles, as a side dish with baked chicken, beef roast, or other favorite Italian dish.

See more $5 Dinners Cooking Tutorials here

{ 6 comments… read them below or add one }

Nicole February 5, 2014 at 9:30 pm

Looks yummy! I am going to try this. When you say parm, do you mean the fresh grated stuff or the powdered kraft kind? I wasn’t sure. Thanks for sharing this recipe!


Erin, The $5 Dinner Mom February 12, 2014 at 10:24 pm

Hey Nicole,

I used the shaved parmesan I had in my fridge, but since it’s being combined with the roasted garlic, any variety will do!



Kimber February 5, 2014 at 9:47 pm

Oh my, this sounds so awesome. I haven’t roasted garlic in years; used to love it. Thank you. Going to the store for more garlic tomorrow and roasting tomorrow night.


Miki February 6, 2014 at 4:16 am

Love this! I am so making this!! :D Can’t wait. Thanks for sharing!!


Leslie S February 18, 2014 at 9:33 pm

Sounds GREAT!!!!! Going to try this week! Also when ever I roast garlic I always do an extra head or two so that I can make either garlic bread or a garlic and herb cream cheese mixture for crackers or melba toast. Doing that just keeps me from having to roast nearly every day.


jessica April 28, 2014 at 10:48 pm

so, when you say you ate 2 heads of garlic… you just pop out the cloves and crunch them raw and whole? i love garlic, too, but that…….kinda scares me!


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