Butter & Garlic Cream Sauce



Need a sauce to put over pasta that is done in less than 5 minutes and has less than 5 ingredients!!!!

Look no further!

This garlic and butter cream sauce is restaurant worthy and has fast become one of the most popular recipes on this site.

I had these Butternut Squash Ravioli from Trader Joe’s in the freezer but kept passing them by because I had no idea what sauce to put on top of them.  I don’t buy those processed Alfredo jarred sauces anymore or the ones you can make from the dry ingredients in a pouch.  I find they contain too many chemicals and preservatives.

So today my husband called and said he was coming home for lunch and I literally had nothing on hand.  Great!  With no other choices, I decided to pull out the ravioli and just put a garlic butter sauce on it.


While I think that would have been really good too, I decided to make this one creamy instead.

It came out DELISH!  We were both moaning over it.

If you have a lactose intolerance or just don’t prefer creamy type sauces, you can just omit the flour and milk and have a butter garlic sauce.   I’ve made this both ways and they are both outstanding!

Butter & Garlic Cream Sauce

Serving Size: 4 servings

Every cook needs a staple recipe and this one is it ! A versatile garlic and butter sauce that uses few ingredients and comes together in minutes.


1/3 cup organic salted butter
2 teaspoons freshly minced organic garlic
1 Tbsp whole wheat white flour
1 cup organic whole milk
pinch of dried oregano, basil and parsley


  1. In a small saucepan, melt the butter over medium heat. Add the garlic and cook for approximately 30 seconds to 1 minute
  2. Add the flour and stir for 2 minutes to cook off any raw flour taste
  3. Add the milk and spices stirring constantly so no lumps form, continue cooking for a few minutes until thick
  4. Serve over your favorite pasta


All nutrition information is approximate

Calories 192; Fat 17.4 gr; Col 50 mg; Sodium 139 mg; Carbs 7.1 gr; Fiber .2 gr; Sugar 2.8 gr; Protein 2.7 gr


Recipe Source:  HappilyUnprocessed.com
I used all organic ingredients when making this recipe and hope you do too!  🙂

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  1. *Out of cream I searched for a milk based sauce for a mushroom pasta dish I want to make tonight.. The search led me right to your site..
    After reading the comments, I know this will work for my pasta dish..
    Now to read the rest of your blog…Thank you… :O)

    *I’m old and its raining out.. ;o)

  2. Once you try this rich and creamy sauce it will be your easiest and best go to for every pasta! We didn’t have any milk and substituted 2/3 cup half&half with fresh minced parsley. Not the healthiest choice, but it was beyond amazing! It was more than enough sauce for a Trader Joe’s box of mushroom ravioli (with green salad, it fed four). It’s so incredibly easy to cook while your pasta boils. In the time it takes to warm up jarred sauce, this one is already done! Thank you!

  3. Made this in between paychecks when the pantry was low. It was an absolute hit. Even my extreamly picky 1 1/2 year old wanted more.

  4. Oh my YUM! This was wonderful and oh so easy! I did put a little parm cheese in it and I used a bit of half and half because I ran out of milk. We had it on ravioli with plain dinner rolls for dipping. The possibilities are endless. Thanks so much!

  5. Aubrey Band says:

    Very tasty recipe, especially when you use fresh herbs, however it DOES NOT make enough for a while box of pasta.

  6. Rebecca Bentley says:

    How much does this recipe make?? I need to feed 5. Should I double it?? We also like lots of sauce on our pasta.

  7. Ohmygoodness! This is SO GOOD! It was super easy and came together quickly. I served it over spinach ravioli from Sam’s Club for the win!

  8. I added some other spices I didn’t have fresgmh garlic on hand so I did use garlic powder I also added parmesan cheese while thickening process I love it thank you for sharing this easy recipe.

  9. Charity says:

    I made this so I could prep quick meals for my freezer: chicken, noodles and mixed vegetables. I added some nutritional yeast to give it a cheesier flavor… So yummy!!!!

  10. Anonymous says:

    Made this tonight with almond milk and gluten free flour. Was perfect with frozen spinach/cheese ravioli. Loved it!

  11. Susana Reynolds says:

    This was so delicious and easy to make. Specially on a day when there’s nothing in your pantry or fridge but pasta, milk, butter and some dry herbs.
    Thank you so much Debi for a yummy recipe!

  12. I was thinking of adding parm. Cheese and using the sauce to top chicken potatoes and green beans and bake. Has anyone tried baking with this sauce?

    • Hi Heather, the addition of a parm sounds wonderful. Be careful how much you add however, it could make the sauce thick. I would add a splash of milk. I have not baked with it. Let me know how it turns out!

  13. Would I be able to swap out the whole milk for table cream? I don’t have whole milk and I want to make this tonight

  14. I’m sick of people bitching about “too many chemicals in a thing”. All matter is made up of chemicals! Pick up a book and start learning please instead of bashing what you don’t understand.

    • Anonymous says:

      You should do your research before posting such an ignorant comment. The chemicals in our food are alarming. If you don’t mind GMO that’s your choice, but posting something without knowing what your talking about is just as bad as ingesting chemicals which you obviously know nothing about.

      • Anonymous says:

        Well said…Unfortunately, you can fix stupid

        • ^ True, but the ‘stupid’ one of you is debatable, I’m going with the disrespectful troll complaining on a thread about pasta sauce that the author had the nerve to express her opinion regarding her beliefs about food.

          • Anonymous says:

            I’m going with both of them are correct. There are too many preservatives and additives in our food (the jury is still out on GMOs being bad, regardless of what you have read).
            And all matter, except elemental matter (pure hydrogen, pure carbon, the entire periodic table) is in fact “chemicals”. All bound atoms of elements are chemicals by definition. Water is a “chemical”.
            No need to be a jerk about it though. Proper scientific terms are often used “incorrectly” in the vernacular.
            Be a pedant all you want Vivian, but you know what Debi meant.

    • How totally rude of you to make such a horrible comment when all she was trying to do is help us out to feed our family something yummy and definitely healthier than bottled garbage. Not to mention take her precious time to share it with us!!

  15. I’m making this tonight with shrimp and lobster ravioli. Have someone with lactose intolerance in the house so I’m going to use spread instead of butter and almond milk. I’ve found that to be a great replacement in soups and sauces. I use the unsweetened kind.

    • Love the substitutions Ashley. Great for other readers! Thx!

      • Just fyi: there’s no lactose in butter. I would have thought being against processed foods, “spread” is one of the most processed things out there. My suggestion would be to substitute extra virgin olive oil.

  16. Good after school snack just to put it on pasta

  17. I was looking for just such a sauce to serve over mushroom ravioli tonight, and I’m happy to have stumbled upon this one first. Fantastic recipe! I’ll be following you for sure! Thanks!

  18. Any thoughts on adding cheese to the sauce?

    • I think a mild cheese like Parm would be great Brian. Let me know if you try it.

    • Patricia Thompson says:

      I put parmesan cheese and shrimp in the sauce and poured it on vermicelli it was a hit I will be following you every week now (I am a first timer on this site)

  19. About how much pasta could you serve with the recipe above? Hosting Thanksgiving (15 people) and want to make sure I have enough sauce for 2-3 pounds of ravioli. Thank you!

  20. Tried this today and it was a hit. Luckily I had some left over chicken fricasse so just made some pasta and served. The kids (2 & 1) ate it up, the husband was impressed. Definitely a good go to recipe. Can’t wait to try this with seafood.

    • Hi Renia – it’s one thing when the hubs and wife like something, but when the whole family likes it then it’s a HIT ! And like you said, this sauce is one of them in our family too! It’s just so versatile and I’d love to hear back from you when you try it over seafood. Are you thinking shrimp and angel hair pasta or linguini like I am?? 😉

  21. I try to keep on hand 2 or 3 cans of minced clams and it never hurts to have a bag of raw shrimp in the freezer, as well. Simply saute the peeled shrimp in butter first, then set shrimp aside. I double the recipe above, add the clam juice from the cans of clams, herbs, pepper flakes and stir until the sauce is thickened. Add the minced clams and sauted shrimp at the end just to heat through. During the Summer months, some lemon zest and lemon juice can lighten up the recipe. Serve over the pasta of your choice.

  22. Debi, THANK YOU!! Good god that was good, had it with Pork medallions, chat potato’s and asparagus!

  23. I’m going to try this tonight for my parents! They love garlic. I’m making it with chicken and fresh garden picked zucchini and organic carrots! Wish I could add a picture!

  24. I made this Friday night and it was delicious. The only sad part? I should have doubled the recipe. Next time! 🙂

  25. Totally didn’t have many groceries for dinner today so I threw some pancake mix in for flour and garlic powder for minced garlic. By adding 1 more tsp of garlic, it came out great! Served with fish, I’m in heaven for a last minute no ingredient dinner!

  26. Christine says:

    WOW! just the thing I was looking for. I guess just adding fresh cream instead of making the cream sauce is also an option right?

  27. Lynelle says:

    Is it possible to add ground beef while making the pasta sauce? If so, do I put it in first before the butter and garlic or pour it after it’s finished? 😐

    • I think what I would do Lynelle is maybe cook up the ground beef with some onion and garlic. Then make the sauce in another small saucepan. Then I would even combine the two and serve it over whole wheat penne pasta. Let me know how it turns out! 🙂

  28. Kristyn says:

    This looks FABULOUS!! I’m going to be making this tonight and mixing it with ozoro noodles and sauteed mushrooms!! Can’t wait to try this!!

  29. Made this tonight and couldnt believe how something so simple could taste soooo good !!!

  30. !!!! Thanks for the recipe

  31. I am making it tonight to add some kick to boiled cabbage that my husband loves!

  32. I made this sauce with 3 -4 teaspoons garlic & to give sauce a thicker consistency, used 4 Tablespoons of flour. Found that a whisk worked well while adding flour in by the Tablespoon. I opted for ground black pepper & parsley. Loved the flavor, recipe was very easy to make & all ingredients were on hand.

  33. Made this sauce tonight and it’s a keeper. I ended up adding lemon juice to it because originally it was just going to top our shrimp. I ended up cooking the shrimp in butter and garlic as well which thinned out the sauce a little and added the whole mixture into a cup of cooked jasmine rice. It turned out amazing (it kind of reminded us of Risotto) and it’s definitely a sauce to keep in my book.

    My additions:
    A pinch of salt.
    A pinch of pepper.
    1 tsp of lemon juice.

  34. Yippee!!

  35. I just made this for the second time, this is definitely my go-to quick pasta sauce! Thank you so much!

  36. Oh my DELISH!!!! Topped spinach raviolis with this wow super tasty and as if cooked all day. I was in a bind, all I had was raviolis for a quick dinner, 2 kids begging for “plain” pasta….perfect compromise. 🙂

    Thank you!
    I will be making this again and again!

  37. I’m literally about to make this sauce right now. Sounds delish!

  38. Hi, I made this recipe tonight to go on our linguini noodles and it was absolutely awesome! Thank you so much and I will definitely be making this one again. I also make a homemade alfredo sauce, but this one is just as good, a LOT easier, and probably a whole lot less calories!

    • Thanks Lora – I’m so glad you liked it. It really is an easy sauce to make isn’t it?


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