I don’t know anybody who doesn’t love a good pasta dish. This recipe is simple to make, takes only a few minutes, and can’t be beat by ANY jarred version. My toddler loves this served with whole wheat penne pasta and topped with sautéed mushrooms and eggplant (I’m eggplant obsessed). I love it topped with spicy chicken or even fish. All around, it goes great with any vegetables or protein, which makes it one of my go-to recipes.
0Classic Alfredo and Herb Sauce
By Published: May 29, 2014
- Yield: 2-3 Servings
- Cook: 10 mins
Serve over pasta, with vegetables, with meat, or any way you'd like! This recipe serves 2-3 people so if you are cooking for more I'd recommend doubling it.
Ingredients
- 2 cloves garlic
- 1 Tbsp butter we use grassfed
- 1 Tbsp whole grain flour we use whole wheat white
- 1 cup milk I recommend whole milk for a creamy sauce
- 1/2 cup freshly grated parmesan cheese I recommend freshly grated because the pre-grated and powdery versions contain additives
- 1/4 tsp kosher salt
- McKormick Italian Seasoning Grinder to taste
Instructions
- Mince fresh garlic cloves. Put them in a small sauce pan with butter over med-low heat and allow to simmer until fragrant and tender.
- Turn heat to medium and add flour to make a roux. After flour is mixed in slowly add milk, a little at a time, whisking continuously until milk in combined. If mixture isn't thick, give it a little more heat without going too far and allow it to thicken.
- Add cheese, salt, and grated Italian Herbs to taste.
Dana, made it last night. Really great tasting. My teenage years I was exposed heavily to Italian cousin because of friends of mine who owned a restaurant. Alfredo was always a good choice aside from many other equally good choices. However, in America Alfredo turned out to be boring and not my choice of meal at any restaurant. This one is really good.
There is only one thing. The two to three portion may be okay for one or two. I tripled the recipe and found out for six there could have been more to be able to cover the pasta plenty. Not just with a little and stir it around so it covers all the pasta. Taste, out of a 5 I give it a 4. Next time I increase the recipe at least four or five times the original measurements. We used up about 1 1/2 lb rotini. I got the italian one that is the plus with whole grain wheat. Delicious and going the “organic” route, I hate buzz words, you really do not feel like you have to go back a second time which I did. But I had no desire to snack on anything afterwards. Less is more. 🙂