This white sauce pasta has an amazing basic cream sauce that everyone will love! Eat it it straight up or customize with more veggies or protein.
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Drain.
- Meanwhile, measure out all ingredients in advance; the cooking process happens fast!
- Right after you add the pasta to the pot, start the sauce: In a small or medium saucepan over medium heat, melt the butter. Add the grated garlic and cook 30 seconds until fragrant but not browned.
- Add the flour and whisk constantly for 1 minute to 90 seconds, until bubbly and golden. Do not overcook it: the flour can turn brown within a few seconds. Keep an eye on it!
- Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to add splashes of milk and whisk them in until the entire quantity is incorporated and the sauce is smooth.
- Reduce the heat and whisk until the sauce thickens and no longer tastes like raw flour, about 5 minutes. Add the salt and Parmesan cheese. Taste and add a pinch or two more salt if desired.
- Drain the pasta, then add the sauce. Add a splash or two of milk to loosen the sauce and stir until you have the right consistency. Taste and a few more pinches of salt, if necessary. (The sauce is best freshly made, so we don’t recommend making it in advance). Serve with additional Parmesan cheese if desired.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Keywords: White sauce pasta, Pasta with white sauce