This pasta sauce recipe is the epitome of all white pasta sauces. It’s creamy, garlic-y and perfect for tortellini, rigatoni or penne. Cook pasta to al dente and remove from heat, and prep and cook meat and vegetables before beginning to make this sauce so everything is ready to be combined at the end. This pasta can also be stored in an airtight container, so feel free to double the recipe so it’s ready for your next pasta recipe. 

Ingredients: 

• 60 grams of butter (unsalted or salted) 

• ¼ cup of flour 

• 2-3 teaspoons of minced garlic 

• 2-3 cups of milk 

• parmesan cheese 

• a pinch of salt & pepper 

Method: 

1. Heat butter and minced garlic over a low heat, ensure butter is melted and combined with garlic. 

1. Slowly add the flour and mix to combine. A paste should form. 

1. Add the milk slowly, mixing everything together. 

1. Mix until clumps disappear, and the sauce begins to thicken. 

1. Once sauce is of the desired thickness, add parmesan cheese, salt and pepper. 

1. Serve with pasta and vegetables, for a perfect white pasta! 

Tips: 

• Be patient, the sauce will eventually thicken, however patience is needed. 

• The amount of milk can vary, on the volume of sauce you’d like, and the strength & thickness.