White Sauce Pasta
417kcal
Ingredients
- 12 oz dried pasta (such as Fusilli, Penne, Rotelle, Gemelli, Torchio, Rotini)
- 2 tablespoons unsalted butter
- 1 head of garlic (minced)
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or milk
- a pinch of nutmeg (add more according to your liking)
- a pinch of cayenne pepper
- ½ teaspoon dried basil (add more according to your liking)
- ¼ teaspoon Italian seasoning (add more according to your liking)
- ½ teaspoon salt (add more according to your liking)
- ⅓ cup freshly grated parmesan cheese (lightly packed)
Optional Toppings:
- 1 tablespoon chopped parsley
Method
- Cook the pasta until al dente.
- Heat butter in a skillet over medium heat. Add garlic and stir until fragrant for about 30 seconds. Do not burn.
- Add all-purpose flour, cook, stirring constantly, until well combined and smooth.
- Add chicken broth, heavy cream, nutmeg, cayenne pepper, basil, Italian seasoning, and salt. Cook and stir constantly for 2 minutes or until thickened and enough sauce to cover the pasta. Taste and adjust seasoning with extra spices if needed.
- Turn off the heat then add pasta, stir to coat.
- Stir in the parmesan cheese until melted. Adjust seasoning with extra salt or cheese if needed.
- Serve with freshly chopped parsley and enjoy!
Nutrition
Calories417kcalCarbohydrates46gProtein11gFat21gSaturated Fat13gCholesterol69mgSodium442mgPotassium194mgFiber2gSugar2gVitamin A804IUVitamin C4mgCalcium104mgIron1mg
Notes
Heavy Cream: You may substitute an equal amount of heavy cream for half-and-half or whole milk with extra butter. Heavy creams contain more fat than half-and-half-creams and also more resistant to curdling, so they are a better choice in soups and sauces.
If you are going to use milk or half n half, don't let it boil! Be sure to cook over medium-low heat to prevent curdling.