Description
This 15 Minute Garlic Parmesan Sauce is a rich, creamy, and flavorful sauce made with butter, garlic, Italian seasoning, vegetable broth, heavy cream, and Parmesan cheese. Perfect for tossing with pasta or using as a base for pizza, this sauce comes together quickly and boasts a smooth, velvety texture with a delicious garlicky kick.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- 4 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 4 tablespoons flour
- 2 cups vegetable broth
- 3/4 cup heavy cream
- 8 oz. shredded Parmesan cheese
- 1 tablespoon finely chopped parsley
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Heat butter: In a large sauté pan over medium low heat, melt the butter until it is sizzling slightly.
- Add garlic and seasoning: Add the finely minced garlic, Italian seasoning, and a couple pinches of salt and fresh cracked pepper to the melted butter. Cook while stirring frequently for 1 minute until the garlic is fragrant but not browned.
- Create roux: Sprinkle the flour into the pan and whisk well to combine with the butter and garlic mixture. Continue stirring frequently for about 1 minute to cook out the raw flour taste.
- Add broth: Turn the heat to low and slowly pour in the vegetable broth while whisking constantly to avoid lumps, creating a smooth sauce base.
- Simmer and thicken: Bring the sauce to a gentle simmer over medium heat. Continue cooking over medium to medium low heat for about 2 minutes, stirring occasionally until the sauce thickens.
- Add cream and cheese: Stir in the heavy cream, shredded Parmesan cheese, and chopped parsley. Whisk continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Final consistency and seasoning: Cook over low heat, stirring frequently, until the sauce reaches your desired thickness. Taste and season with additional salt and pepper as needed.
- Serve: Use immediately by tossing with your favorite pasta or as a flavorful base for pizza.
Notes
- Have all ingredients prepared and ready before starting the cooking process to prevent burning or overcooking; mise en place is key.
- Season moderately throughout the cooking process and taste as you go to avoid over-seasoning, as the sauce relies on a few simple ingredients for flavor.
- The sauce thickens quickly as it cools; if too thick, thin it out with a splash of broth, additional cream, or pasta water when serving.
