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“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”
4 cups

Ingredients Nutrition


  1. In a large saucepan, melt the butter and add the minced garlic.
  2. Saute until golden brown.
  3. Next add the vegetable stock, followed by the heavy cream.
  4. Reduce liquid for six or seven minutes.
  5. Next add the cornstarch and water mixture.
  6. Keep stirring sauce over medium heat until it begins to thicken slightly.
  7. Sauce won’t be too thick, but will coat the back of a spoon.
  8. Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
  9. This makes enough to generously coat two pounds of pasta.
  10. I like to combine the pasta and sauce and cook over medium heat for another minute or two before serving.
  11. Leftover sauce will keep in the fridge tightly covered for one week.

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