Description
This creamy and flavorful 5 Minute Garlic Parmesan Sauce is a quick and easy recipe perfect for enhancing your pasta dishes or as a delicious base for pizza. Made with butter, fresh garlic, Italian seasoning, Parmesan cheese, and a creamy broth mixture, it's a rich sauce that comes together swiftly, delivering bold flavors in just 15 minutes.
Ingredients
Sauce 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: Heat butter in a large sauté pan over medium low heat until melted and slightly sizzling.
- Add Garlic and Seasoning: Add finely minced garlic, Italian seasoning, and a couple of pinches of salt and pepper. Stir frequently and cook for 1 minute until fragrant.
- Create Roux: Add flour to the pan and whisk continuously until fully combined with the butter mixture. Cook while stirring frequently for another 1 minute to remove the raw flour taste.
- Incorporate Broth: Reduce heat to low, then slowly pour in the vegetable broth while whisking constantly to prevent lumps and achieve a smooth sauce.
- Simmer to Thicken: Increase heat to medium and bring the sauce to a gentle simmer. Continue to simmer on medium to medium-low heat for about 2 minutes until it thickens slightly.
- Add Cream, Cheese, and Parsley: Stir in heavy cream, shredded Parmesan cheese, and chopped parsley. Whisk until the cheese melts completely and the sauce becomes smooth and creamy.
- Adjust Consistency: Cook over low heat, stirring frequently, until the sauce reaches your desired thickness.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm over your favorite pasta or use as a flavorful base for pizza.
Notes
- Use freshly grated Parmesan for best flavor and melting quality.
- Adjust the thickness of the sauce by controlling simmering time and amount of cream.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- This sauce pairs wonderfully with fettuccine, penne, or as a sauce base on homemade pizza crust.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
