Prep 5 mins
Cook 10 mins
This is a great all-purpose recipe to go with pasta like fresh fettuccine, or cheese tortellini. I personally like this recipe because it's not too thick, like a lot of the jarred alfredo sauces found in stores, and it has a wonderfully, intense garlic flavor. Sometimes I like to add different vegetables to the sauce to add a bit of variety: box of frozen spinach, roasted red peppers, baby peas, or broccoli would make nice additions
- 5 tablespoons unsalted butter
- 2 cups heavy cream
- 2 cups vegetable stock
- 3 tablespoons minced garlic
- 1 tablespoon cornstarch, mixed with
- 2 tablespoons water
- 3⁄4 cup freshly grated parmesan cheese
- 1 tablespoon minced fresh parsley
- salt & freshly ground black pepper, to taste
- In a large saucepan, melt the butter and add the minced garlic.
- Saute until golden brown.
- Next add the vegetable stock, followed by the heavy cream.
- Reduce liquid for six or seven minutes.
- Next add the cornstarch and water mixture.
- Keep stirring sauce over medium heat until it begins to thicken slightly.
- Sauce won’t be too thick, but will coat the back of a spoon.
- Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
- This makes enough to generously coat two pounds of pasta.
- I like to combine the pasta and sauce and cook over medium heat for another minute or two before serving.
- Leftover sauce will keep in the fridge tightly covered for one week.