Prep 5 mins
Cook 15 mins
No actual cream is used. This is very nice over pasta. If you want you can also add some smoked salmon or chunks of tunafish.
- 1 tablespoon margarine
- 1 garlic clove, minced
- 1 1⁄2 tablespoons flour
- 1 cup milk
- 1⁄8 teaspoon salt
- 1⁄2 cup fresh basil, chopped (or 1 tablespoon dried)
- 1⁄4 cup parmesan cheese or 1⁄4 cup pecorino cheese, rasped
- fresh black pepper
- Melt margarine in sauce pan and saute garlic for 1 minute.
- At low temperature add flour.
- Stir to make a paste.
- Slowly add milk to paste until you achieve an even consistency.
- Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
- Pour over freshly cooked pasta.
Very yummy!! The garlic, basil, and cheese add lots of great flavor to the white sauce base--and it tastes much better than jarred or canned sauces! Two servings were perfect for the two of us; I used nonfat milk, dried basil, and parmesan cheese, and served it over whole wheat pasta. Delicious! We'll definitely have this again! Thanks so much for posting, Chef Dudo!!
This was delish! The ratio of flour to milk gave a nice thick sauce. I love the garlicy creamy taste with the fresh basil. Mmmm! I used skim milk. I didn't add salt since the parmesan is salty enough IMO. I halved the recipe which was perfect for a meal alone. Thanks!!
This sauce is very tasty. I used the 2 person serving with 7 servings of tortellini for a very light cream sauce. I didn't have any parmesan on hand, so I melted provolone instead with excellent results!