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Roasted Garlic Ricotta Lemon Blender Sauce

A silky, no-roux sauce of sweet roasted garlic blended with ricotta, warm milk, lemon and basil, bright and creamy enough to coat hot pasta.

Roasted Garlic Ricotta Lemon Blender Sauce

Ingredients

  • 12 cloves36 gGarlic1 whole head, top sliced off, cloves left in skin
  • 1¾ tsp8 gOlive oil
  • 1 cup250 gPart-skim ricotta
  • ¾ cup (180 ml)180 gMilk, 2%
  • 3 tbsp grated20 gGrated Parmesan
  • 1½ tsp3 gLemon zest
  • 1 tbsp15 gLemon juice
  • ½ cup leaves12 gFresh basilleaves torn
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Set the garlic head on a square of foil, drizzle with the olive oil, wrap it closed and roast for 40 minutes, until the cloves are soft and golden. Let it cool for 5 minutes.
  3. While the garlic roasts, take the ricotta out of the fridge so it loses its chill.
  4. Warm the milk in a small saucepan over low heat until steaming, about 3 minutes; do not boil.
  5. Squeeze the roasted garlic cloves out of their skins into a blender.
  6. Add the ricotta, warm milk, parmesan, lemon zest, lemon juice, black pepper and salt to the blender and blend until completely smooth, about 1 minute.
  7. Add the basil and pulse a few times until flecked green.
  8. Toss the sauce with hot drained pasta, loosening with a splash of pasta water if needed, and serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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