Recipe by Sweet PQ?
Here's an oldie from my collection. I use this when I make veggie lasagna, but I am sure it can be used as a pasta sauce. Easy to make. You can make the sauce richer by subbing whole milk, or by using cream or evaporated milk for part of the skim milk. Sometimes I melt a tablespoon of butter and make a roux with the flour before adding my liquid. Very versatile sauce. Note: Prep time does not include time for spinach to defrost.
- 1⁄2 cup flour
- 3 cups skim milk
- 1⁄2 teaspoon garlic powder (may add more to taste)
- 1 dash nutmeg
- 1⁄4 cup parmesan cheese (you can add more to taste)
- 1 dash salt and pepper
- 10 ounces frozen spinach, thawed & squeezed dry
Directions See How It's Made
- Measure flour into saucepan. Slowly whisk in milk to avoid lumps.
- Cook over medium-high heat until thick and bubbly, making sure you stir constantly. Reduce heat to low-medium.
- Stir in the garlic powder, nutmeg and parmesan. Simmer 1-2 minutes.
- Remove from heat and stir in the spinach. (If you are using for pasta sauce, you may have to warm up the sauce).