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–+ servings
Creamy Garlic Sauce

Creamy Garlic Sauce: A Velvety Dream for Pasta Lovers

This Creamy Garlic Sauce elevates pasta and many dishes with its rich, flavor-packed profile.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3-4 cloves Fresh Garlic finely minced
  • 2 tablespoons Butter or Olive Oil substitute with plant-based butter for vegan option
  • 1 cup Heavy Cream or non-dairy alternatives like coconut or cashew cream
  • 1/2 cup Grated Parmesan Cheese or nutritional yeast for a vegan twist
  • 1 teaspoon Salt to enhance flavor
  • 1/2 teaspoon Black Pepper to taste
Optional Enhancements
  • Fresh Herbs (Parsley, Chives, Basil) for garnish

Equipment

  • medium saucepan
  • chef's knife
  • cutting board

Method
 

Step-by-Step Instructions for Creamy Garlic Sauce
  1. Begin by finely mincing 3-4 cloves of fresh garlic.
  2. In a medium saucepan, heat 2 tablespoons of butter or olive oil over medium-low heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden.
  3. Pour in 1 cup of heavy cream into the saucepan and stir continuously. Reduce heat to low and gently warm for about 3-5 minutes.
  4. Gradually sprinkle in ½ cup of grated Parmesan cheese while stirring until melted and blended.
  5. Taste and season with salt and freshly cracked black pepper, adjusting thickness with milk or reserved pasta water as necessary.
  6. Remove from heat and serve over fettuccine, grilled chicken, or as a dip.

Nutrition

Serving: 1recipeCalories: 250kcalCarbohydrates: 4gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 300mgPotassium: 250mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store leftover creamy garlic sauce in an airtight container for up to 3 days. Reheat gently on the stovetop, adding milk if necessary to restore creaminess.

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