Velvety garlicky sauce delight

This silky Parmesan garlic sauce turns basic pasta into a fancy dinner within 15 minutes flat. The smooth, rich flavors make it ideal for those busy nights when you want something tasty but can't spend forever cooking.

I came up with this after my kid asked for "fancy restaurant pasta" at home. I tried a bunch of different versions to get that perfect mix of creaminess and garlic punch. I finally got it right, and now my family begs for it at least twice every month.

Ingredients

• Unsalted butter: Gives a wonderful richness and lets you add just the right amount of salt
• Fresh garlic cloves: Bring that amazing smell and taste that powdered stuff just can't give you
• Italian seasoning blend: Cuts down your prep time with its mix of oregano, basil, thyme and more
• All-purpose flour: Helps make that velvety texture we're looking for
• Vegetable broth: Adds fantastic flavor while keeping things vegetarian
• Heavy cream: Makes everything super rich and indulgent
• Freshly shredded Parmesan cheese: Skip the bagged stuff that's got additives
• Fresh parsley: Adds a burst of color and fresh taste
• Kosher salt: Tastes better than regular table salt and blends in perfectly
• Fresh cracked black pepper: Gives a tiny kick and extra flavor dimension

Step-by-Step Instructions

Create The Flavor Base:

Slowly melt your butter using medium-low heat so it doesn't brown. You'll see some foaming but don't let it get to smoking point. This slow heating really pulls out the garlic flavors without burning.

Develop The Aromatics:

Put in your chopped garlic, Italian herbs, and first bit of seasoning. Keep the temperature low so your garlic releases its goodness without turning brown and bitter. Don't stop stirring for the whole minute to make sure everything cooks evenly.

Form The Roux:

Add flour all over the pan and stir like crazy until it's totally mixed in. This will make your sauce thick and get rid of any flour taste. You should end up with a thick, slightly golden mixture.

Create The Base Sauce:

Slowly pour in your veggie broth while whisking the whole time. If you stop stirring, you'll get lumps. Your sauce will look thin at first but will start getting thicker as it bubbles. Keep heat medium to avoid burning.

Begin Thickening:

Let everything gently bubble away, watching as it gets thicker. The sauce should stick to your spoon a bit but still move easily. This slow cooking makes the flavors stronger while the flour does its thickening magic.

Add Richness:

Pour in your cream slowly while still whisking. Then add the Parmesan bit by bit instead of all at once so it melts in smoothly. The parsley adds nice color and fresh flavor.

Perfect The Consistency:

Keep heat low and stir often so cheese doesn't stick to the bottom. Your sauce will keep getting thicker as it cooks. Want it thinner? Add a splash more broth. Thicker? Let it cook down a bit longer.

Taste And Balance:

Try your sauce and fix the seasonings. Remember, Parmesan is already salty, so taste before adding more salt. The pepper gives a nice warmth that goes great with all that creaminess.

Save Pin

Garlic really makes this sauce special. I found out through lots of testing that too many cloves makes it bitter, but too few makes it bland. Four cloves hits that sweet spot of amazing flavor without going overboard. My husband normally puts hot sauce on everything, but he loves this just as it is, which tells you how well it's seasoned.

Storage and Reheating

This sauce stays good in a sealed container in your fridge for up to 4 days. When warming it up, go slow and low with a little splash of milk or cream to bring back the smooth texture. Keep stirring so it doesn't burn. I wouldn't put it in the freezer though, since the cream and cheese might separate when thawing and get all grainy.

Save Pin

Perfect Pairings

Fettuccine might be the classic choice, but this sauce goes well with any pasta that can hold onto creamy goodness. Give it a try with penne, rigatoni, or cavatappi. It's not just for pasta either. It tastes amazing over chicken, especially with some cooked mushrooms, or drizzled on steamed veggies like broccoli or asparagus.

Healthier Variations

Want something lighter? Swap the heavy cream for half-and-half and cut the butter down to 3 tablespoons. It won't be quite as rich but still plenty creamy. You can also add 1/4 cup white wine before the broth for extra flavor that cuts through some of the richness. Need more veggies? Toss in a handful of baby spinach during the last minute of cooking.

Common Questions

→ What's the trick to making smooth sauce without lumps?

Add your veggie broth gradually while stirring non-stop to keep everything smooth.

→ Can I swap out the Parmesan for something else?

Definitely! Try Romano or Asiago cheese if you want to change up the taste.

→ Does this work for people with food restrictions?

It's good for vegetarians and can work for gluten-free folks if you use gluten-free flour instead.

→ What should I do with extra sauce?

Put leftover sauce in a sealed container in your fridge for up to 3 days. Warm it up slowly on low heat.

→ What foods go well with this sauce?

This sauce tastes great on pasta, veggies, or as the foundation for baked dishes and casseroles.