Garlic Spaghetti
Creamy roasted Garlic Spaghetti with courgette, spinach, and parmesan. A simple, flavour-packed pasta recipe, perfect for garlic lovers.
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NutritionPer Serving
- Calories364
- Fat5.7g
- Saturates2.7g
- Carbs57g
- Protein18g
- Sugars4.2g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you love garlic, you’re in exactly the right place. This Garlic Spaghetti really makes the most of the humble bulb. It might look like there’s a lot of garlic involved (because there is!), but don’t let that put you off. Roasting the garlic completely transforms it, removing the sharpness and turning it wonderfully soft, sweet, and creamy.
Once the garlic’s squeezed out of its skins, it melts into the spaghetti, coating every strand in a rich, buttery-tasting sauce without any butter in sight! Whether you’re after a speedy midweek dinner, something cosy for a quiet evening, or a recipe that’ll impress without requiring loads of effort, this one ticks all the boxes.
What diets is this Garlic Spaghetti suitable for?
This Garlic Spaghetti can easily be made vegetarian. If you’re cooking for a veggie or someone, just be sure to swap out the following for a suitable alternative:
- Hard cheese
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Garlic Spaghetti?
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You’ll need a frying pan and a saucepan to make this recipe. If you’re missing either one, not to worry, we’ve popped some links below. As for the ingredients,
you’ll find everything on your local supermarket shelves.
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If you don’t have a frying pan already, you can find one like this easily online:
If you don’t have a saucepan already, you can find one like this easily online:
How many calories are in this Garlic Spaghetti?
There are only 364 calories in one serving of this Garlic Spaghetti, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 200°C.
Step 2
Slice any long stems from your garlic bulbs and cut so that the top of the garlic cloves are exposed. Spray the tops with low-calorie cooking spray, and wrap each bulb tightly with foil. Pop in the oven for 30-40 minutes, or until the garlic is soft and cooked throughout.
When it’s ready, let it cool a little before squeezing the garlic out of the cloves. You should have a paste, but if some bits are still a little chunky, you can finely chop it or smoosh it in a pestle and mortar.
Step 3
When your garlic is nearly ready, cook your spaghetti in a saucepan according to packet instructions. This usually takes around 10 minutes.
Step 4
As the spaghetti is cooking, peel your courgettes. Discard the skin and then use your peeler to peel long ribbons of courgette. Stop when you get to the seeds at the centre.
Step 5
Spray your frying pan with low-calorie cooking spray and heat on a medium heat. Add the courgette ribbons and cook for 1-2 minutes, until they’ve softened a little. This won’t take long as the strips are thin — don’t overcook them, or you’ll end up with mush!
Step 6
Use some tongs to transfer the cooked spaghetti into the frying pan with the courgette ribbons.
Step 7
Remove the frying pan from the heat. Add the roasted garlic paste, lemon juice, and cream cheese to the pan. Stir well, until the pasta is coated. Add a few tablespoons of the pasta water to the frying pan to loosen the mixture and help coat the pasta.
Step 8
Add the spinach and stir it through. Then add the Parmesan and season well with salt and pepper to taste and serve.
What could I serve with this Garlic Spaghetti?
This Garlic Spaghetti is delicious all on its own, or you could serve it with lots of different slimming-friendly options! Here are some ideas:
How do you know when your Garlic Spaghetti is cooked?
Before you dish up your Garlic Spaghetti, your garlic should be beautifully soft and squeeze out into a smooth, creamy paste, while the courgette ribbons should be just tender with a little bite left. The pasta should be coated in a silky, glossy sauce, and the spinach will have just wilted into the mix — that’s when you know it’s ready to serve!
How long can you keep Garlic Spaghetti in the fridge?
Once you’ve served up your Garlic Spaghetti, ideally you should eat it within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Garlic Spaghetti in the Hole in the fridge for approximately 3 days or so.
Can I freeze Garlic Spaghetti?
Yes, you can! This recipe can be frozen, just remember to do the following:
- Freeze it as soon as it’s cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Garlic Spaghetti?
From chilled: Reheat in a frying pan over a low to medium heat, adding a splash of water if the sauce has thickened too much. Stir gently until piping hot throughout. You can also microwave in a microwave-safe container, loosely covered, for 3-5 minutes, stirring halfway through.
From frozen: Defrost overnight in the fridge for best results. Reheat in a frying pan over a low to medium heat with a splash of water, stirring until piping hot throughout. Alternatively, microwave in a microwave-safe container, loosely covered, for 5-7 minutes, stirring halfway through and adding an extra minute or two if needed until fully heated.
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Garlic Spaghetti
Creamy roasted Garlic Spaghetti with courgette, spinach, and parmesan. A simple, flavour-packed pasta recipe, perfect for garlic lovers.
-
Prep Time
10 MINS
-
Cook Time
45 MINS
- KCals 364
- Carbs 57G
Instructions
- Preheat the oven to 200°C.
- Slice any long stems from your garlic bulbs, then cut them, so that the top of the garlic cloves are exposed. Spray the tops with low-calorie cooking spray and wrap each bulb tightly with foil. Place into the oven for 30-40 minutes, or until the garlic is soft and cooked throughout. Once it's ready, let it cool a little before squeezing the garlic out of the cloves. You should have a paste, but if some bits are still a little chunky, you can finely chop it or smoosh it in a pestle and mortar.
- When your garlic is nearly ready, cook your spaghetti in a saucepan according to packet instructions. This usually takes around 10 minutes.
- As the spaghetti is cooking, peel your courgettes. Discard the skin, then use your peeler to peel long ribbons of courgette. When you get to the seeds at the centre, stop.
- Spray your frying pan with low-calorie cooking spray and set on a medium heat. Add the courgette ribbons, then cook for 1-2 minutes — until they soften a little. This won't take long as the strips are thin — don't overcook them, or you'll end up with mush!
- Use some tongs to transfer the cooked spaghetti into the frying pan with the courgette ribbons.
- Remove the frying pan from the heat. Add the roasted garlic paste, lemon juice, and cream cheese to the pan, then stir well — until the pasta is coated. Add a few tablespoons of the pasta water to the frying pan to loosen the mixture and help coat the pasta.
- Add the spinach and stir it through. Then add the Parmesan. Season well with salt and pepper to taste, then serve.
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