Garlic Cream, Ready in 10 Minutes

Garlic Cream, Ready in 10 Minutes

Cream sauce is a delectable sauce that everyone need to be how to create! This decadent sauce takes ten minutes to prepare and is ideal for spaghetti. Making a roux, a handy technique for any cook, makes it incredibly easy to prepare. Better still, there’s no need for cream! For this garlic cream sauce, all you need is milk. At the very end, add a tiny pinch of Parmesan cheese. The depth of flavour in this almost—dare we say it—healthy pasta sauce will astound you.

Garlic cream sauce ingredients

What makes this cream sauce so good? It doesn’t employ thick cream! We don’t commonly keep heavy cream in our refrigerator; we’re not sure about you. It is a speciality ingredient with a somewhat high calorie content. The richest white sauce you’ll ever taste is made with this garlic cream sauce, which only needs 2% milk. This is what you require:

Garlic and Parmesan are prominent flavours in this simple cream sauce recipe! It tastes amazing over pasta and only takes ten minutes to prepare.


  1. One tablespoon of salted butter* (to serve one pound of spaghetti, double all ingredients).
  2. one grated garlic clove
  3. One tablespoon of flour for all purposes
  4. One cup of 2% milk
  5. 1/4 tsp kosher salt
  6. Two tablespoons of Parmesan cheese, shredded
  7. Cook in Mode Avoid having your screen go dark.


  1. All ingredients should be measured out ahead of time because cooking happens quickly! While preparing the sauce, cook 8 ounces of pasta if serving with it.
  2. Melt the butter in a small or medium saucepan over a medium heat. When the garlic is fragrant but not browned, add the grated garlic and simmer for 30 seconds.
  3. When bubbling and golden, add the flour and whisk continuously for one minute to ninety seconds. It is important to avoid overcooking as the flour can quickly become brown. Keep an eye on it!
  4. A quick whisk in some milk will cause the sauce to become chunky right away. Stirring constantly, add small splashes of milk and whisk in until all of the mixture is combined and the sauce is smooth.
  5. Lower the heat and continue whisking for around five minutes, or until the sauce thickens and loses its raw flour flavour. Add the Parmesan cheese and salt. If you’d like, taste and add a pinch or two more salt.
  6. Drain the pasta and then add the sauce if serving with pasta. A small amount of milk can be added to the sauce to achieve the ideal creamy consistency and to loosen it up. If needed, add a few more pinches of salt after tasting. We don’t advise preparing the sauce ahead of time because it tastes best when it’s made fresh.

recipe Adapted from: best recip

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