If you’re not accustomed to cooking with fresh herbs, this is a great recipe to help you feel more confident.
There’s very little that can compare to a cheesy white sauce with all your favorite fresh herbs topping a steaming pile of pasta (don’t even get me started on when they’re homemade noodles – oh my).
I like to use this as a base for adding veggies like green beans, zucchini, broccoli, peas, etc. Throw in a protein and you’ve got yourself a quick, delicious, hot meal that heats up like nobody’s business in the oven the next day with some cheese on top.
Alfredo Sauce
4
servings30
minutes10
minutesFrom scratch alfredo sauce for pasta recipes.
Ingredients
½ cup butter
¼ cup flour
3 cups milk (or half & half)
½ cup Parmesan cheese
1-2 sprigs parsley
2-3 sprigs oregano
1-2 sprigs thyme (or 1-2 leaves of sage)
3 minced green garlic stems or 3-4 cloves
1 teaspoon salt
Freshly ground black pepper
Directions
- In a large saucepan or cast iron, melt butter on low with garlic and minced herbs until fragrant.
- Add the flour and whisk on medium heat until the flour-butter mixture bubbles gently and thickens.
- While stirring continuously, slowly add the milk in segments until well blended. I like to use mostly whole milk with some half & half or heavy cream for added richness. Cook until it thickens, stirring.
- Add the Parmesan cheese, salt and pepper to taste.
- Once sauce thickens to desired consistency, remove from heat.
- Wilt greens and smother with sauce over pasta or rice. This is also a great recipe on pizza with chicken and wilted greens.
