Garlic Parmesan Cream Sauce over Pasta
"Garlic lovers-here you go! Love the combination of green onions with the garlic and parmesan."
photo by anonymous
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 1 lb pasta
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 1 tablespoon chopped garlic (or minced)
- 1⁄2 teaspoon red pepper flakes (optional)
- 2 tablespoons flour
- 1 cup milk
- 1 cup chicken broth
- 1 - 1 1⁄2 cup shredded parmesan cheese (grated will not work well, shredded works best!)
- salt and pepper
- 4 -5 scallions (green onions, diced with scissors)
directions
- Cook pasta according to directions.
- When pasta is half way done, start with cream sauce in separate pot.
- Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute.
- Mix in flour until combined.
- Add milk and chicken broth, bring to a boil, lower heat and stir until thickened.
- Add parmesan and stir until melted.
- Serve over pasta, and top with green onions.
- Option: Add cooked, diced chicken.
Questions & Replies
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Nutrition information?
Reviews
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Overall I loved the recipe. The rue of butter, oil, garlic, and flower was quite nice. I minced the garlic. The 1/2 tea red pepper flakes was definitely too much heat for my taste, so cutting it back to 1/4 or 1/8 would likely be better. I mixed the milk and broth in a separate bowl and whisked in 1 cup grated Parmesan cheese and it worked very well. I added the liquid mix gradually to the rue, stirring frequently as the sauce thickened. The strong, roasted garlic flavor reminded me of the Pasta Milano dish at Macaroni Grill, which is one of my favorite restaurant go-to's. Next time I will try this recipe as a main dish with either grilled chicken or Italian sausage. -
This recipe is AMAZING!!! I add some chicken to it as well and it's delicious. Easily one of my favorite guilty pleasure dishes to make.
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This turned out great. Best part, it was simple to make. -
I will add my 5 star to this one. I'm following adkins, so I used cream instead of milk, but otherwise didn't change a thing. I served it over zucchini noodles and broccoli and it was amazing. My kiddos loved it as a vegetable and pasta dipping sauce. It makes quite a bit, so we still have plenty and plan to serve over baked chicken tomorrow. Thanks for sharing this great recipe! -
Made this source but cut back a little on the red pepper flakes because I thought it might be too hot for my kids. We all tasted and loved it but when my husband tried it, although he liked it the way that it was, he told me to try adding a little white pepper. I did and it was even better. Do you have any idea how long it’s been since I made a dish that everyone in our family loved? I’m not sure it’s ever happened. I have never left a review for a recipe before so that should say something.
see 14 more reviews
Tweaks
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I added plumb tomatoes split in half at the end of sautéing the garlic and red pepper flakes.
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To make this gluten free, I simply used tapioca starch instead of flour. I only had a little grated parmesan but it worked. Great recipe. Thanks.
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This was the perfect cream recipe. I always have an issue with cream sauces for pasta being too runny. This one was perfect and delish! I used heavy cream instead of milk though too. -
I will add my 5 star to this one. I'm following adkins, so I used cream instead of milk, but otherwise didn't change a thing. I served it over zucchini noodles and broccoli and it was amazing. My kiddos loved it as a vegetable and pasta dipping sauce. It makes quite a bit, so we still have plenty and plan to serve over baked chicken tomorrow. Thanks for sharing this great recipe!
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A great dish. I did make a few adjustments in order to lower fat/calories. I used only 2 tab of butter, skim milk instead of whole, and low sodium, fat free chicken broth, plus lots of garlic (I grow my own--so fresh and juicy). I chopped 3 large cloves and saute them with the butter/oil and when I added the chicken broth/milk I added 3 more large garlic cloves minced (definitely more than a tablespoon). I only made half of the pasta (a pound would have been way too much for the 2 of us), but I didn't decrease the liquids or flour and I used slightly less than a cup of cheese. We could have made pigs of ourselves and eat the whole thing, but we resisted and looking forward to the leftovers. I didn't have green onions on hand, but I don't think it matters because the sauce is so good, I believe you can add different things to this recipe (like a little bacon or pancetta) to suit your taste, a great base to experiment with! So easy and quick...my kind of recipe!
RECIPE SUBMITTED BY
anonymous
212
