Prep 5 mins
Cook 5 mins
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
- 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).
This was terrific. My husband loved it. Will make again.