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1.
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To roast the garlic, cut off the top portion of a garlic bulb (the pointy end) so that the cloves are exposed.
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Drizzle with 1 tablespoon olive oil on top.
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Place bulb, cut side up, in a baking dish.
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Bake in a 400 degrees F oven for 20 minutes, remove, add the remaining tablespoon of olive oil, and bake for an additional 10 minutes (or until the cloves are soft to the touch).
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Set aside.
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2.
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For the sauce, melt margarine in a medium pot over medium heat.
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Add milk and whisk to combine.
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Add all other ingredients (except for garlic and pasta) and whisk to combine.
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For the garlic, squeeze out roasted cloves (they should come out easily) onto a cutting board.
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Press back and forth with a knife until a paste is made.
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Scrape the garlic paste into sauce mixture, and whisk to combine.
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Take off the heat and set aside.
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The sauce will begin to slightly thicken as the lemon juice works on the milk.
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3.
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Boil water and add the pasta.
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Cook until it is just at al dente (the pasta has a slight bite to it).
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Drain and return to the boiling pot.
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Pour sauce over the pasta and cover with a lid (off the heat source).
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Let sit for 5 minutes so that the pasta can finish cooking and soak up the sauce.
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Enjoy!
