a lightened up version of a cream sauce that is flecked with pieces of roasted garlic
Cook pasta in salted water, reserving 1 cup pasta water.
Add the reserved pasta water, smashed roasted garlic and parmesan to a large skillet. Over medium-med. high heat, whisk until both cheese and garlic breaks down and begins to form a thicker and creamy sauce. Continuing to mash the garlic as it warms with the back of a wooden spoon or fork. (Remove any crispy bits of roasted garlic that don't melt into the sauce.)
The sauce should come together in about 7 minutes. It doesn't look like a lot of sauce, but it's rich and a light coating is all that's needed to provide amazing garlic flavor.
Stir in cream/oat milk, followed by pasta.
Season with herbs and pepper. Top with cherry tomatoes and extra grated parmesan.
* the shape of the pasta you use will effect how much sauce you have to coat the pasta. Fusilli will hold more sauce in its spiral shape than penne.
* This is not Alfredo sauce - it's meant to be a super light + flavorful coating of cream sauce flecked with pieces of roasted garlic.