Creamy Cheesy Garlicky & Buttery Pasta Sauce

4.34 from 6 votes
Servings 4


For the Pasta:

  • 1 pound of your favorite Pasta, The Chef used Penne in his video

For the Vegetables:

  • 2 ounces Sweet Butter
  • 1 cup of Diced onion
  • 1 Red Bell Peppers cut into medium size dice
  • 1 head of Broccoli, flower only already 90% cooked
  • 1 bunch of Asparagus already 90% cooked
  • 1 cup Cherry Tomatoes if available
  • ¼ cup Parsley chopped

For the Sauce:

  • 3 ounces Sweet Butter
  • ½  cup of Flour
  • 3 to 4 cloves of Garlic, chopped finely
  • 3 to 4 cups Hot Milk (cold Milk works as well, however it takes longer)
  • ¾ cup Parmesan Reggiano
  • ¾ cup Gruyere, Swiss or your favorite cheese, grated
  • 2 to 3 ounces Goat Cheese, optitonal


For the Pasta:

  • You can part cook the pasta in advance and remove them from the water when 90% cooked to your liking.  Drizzle a bit of olive oil to avoid the pasta from sticking.  When ready to serve just plunge them back in the hot water to warm the.  Or of course you can cook them at the last minute when ready to eat.

For the Vegetables:

  • Boil or steam your asparagus and broccoli in advance to your liking.  As soon as they come out of the boiling water and plunge them in ice water to stop the cooking process.  In a frying pan or a wok heat the butter and when hot add the onions and caramelize them for a few minutes.  Add the bell peppers, and all the other vegetables to finish cooking them. 

For the Sauce:

  • In a sauce pan at low heat melt the butter and add the flour to make a roux.  Cook the roux for 3 to 4 minutes mixing well the entire time.
  • Add the chopped garlic and when fragrant add some milk and add slowly as you’ll see your sauce start to thicken, do not add the entire quantity right away.  Do it like the Chef did it in the video. Cook the sauce for at least 5 minutes at low heat.
  • Add salt and pepper to taste, and all the cheeses and mix well to melt.  IF your sauce is a bit too thick add a bit more milk to get to the perfect consistency.

Finish the Dish:

  • Add the cooked pasta in the sauce and sprinkle the parsley and more Reggiano to top each plate.


For the Woll Non-Stick Wok:  click here
For the Stainless Steel Sauce Pan:  click here
For the Laser Thermometer:  click here
For the Medium Ribbon Grater:  click here 
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Chef Jean-Pierre

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