Creamy garlic pasta sauce recipe Hello friends, boy do I have a real treat for your taste buds today. We are going to be making a Creamy Cheesy Garlicky & Buttery Pasta Sauce. I know, it sounds too good to be true, right? But believe me, once you’ve tasted this Creamy Garlic Pasta Sauce recipe, there’s no going back!

Creamy Garlic Pasta Sauce is an absolute classic, an irresistible blend of mouthwatering ingredients that have been winning over hearts (and stomachs!) for centuries. It is a twist on the original Fettuccine Alfredo Sauce, kicking up a few notches. Originating from the love-filled kitchens of Italy, this sauce is a time-honored combination of creamy, garlicky goodness, that just melts in your mouth. It’s a melody of flavors that dance on your tongue – garlic, butter, cheese – all harmoniously blended into a creamy base that’ll make your pasta simply sing!

Creamy Garlic Pasta Sauce with a Ton of Vegetables! _ Chef Jean-Pierre Today, we’re not just talking about Creamy Garlic Pasta Sauce, folks. We’re talking about an explosion of flavor from a ton of beautiful vegetables that’ll kick your pasta up several notches! We’re talking a rich, velvety cream, butter that’s melt-in-your-mouth good, cheese that’s so delightfully gooey, and garlic that adds that perfect touch of savoriness. And the best part? You can whip it up right in your kitchen, no matter your cooking skill level!

So buckle up, my friends, because we’re about to embark on a culinary adventure. This Creamy Cheesy Garlicky & Buttery Pasta Sauce is going to elevate your pasta dish to new heights. It’s simple enough for a weeknight dinner, yet special enough for your next dinner party. And trust me, once your friends and family get a taste, they’ll be begging for your secret recipe.

So let’s get cooking!

Creamy Garlic Pasta Sauce Recipe

Creamy Garlic Pasta Sauce Recipe - Cheesy, Buttery, and Oh So Good!

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends! Today I'm going to show you how to make one of my Favorite Pasta Sauces! Truly a delight for any day of the week. I love to make this pasta sauce with a ton of vegetables that gives so much color and flavor, and makes it healthier too!
4.67 from 12 votes
Servings 4

Recipe Video

Recipe Ingredients

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

Recipe Instructions

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.

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