This butter and garlic cream sauce comes together in just minutes and is the perfect topper for pasta, ravioli, shrimp, seafood or steak!
Do you need a simple and delicious sauce to put over pasta or shrimp or ravioli that is done in less than 10 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 our site.
It all started with these butternut squash ravioli I had in the freezer from Trader Joe’s. They sat there because I had no idea what kind of sauce to put on top of them. Cheese or meat ravioli works well with a marinara or red sauce, but butternut squash just does not!
These poor ravioli sat there until I decided to make a sauce that was creamy, buttery and garlicy. And so our butter garlic cream sauce was born.
What is Butter & Garlic Cream Sauce made of?
- Butter – I use salted butter, but unsalted works fine
- Garlic – Fresh garlic cloves is always the way to go, but minced from the jar also works and I’ve even used garlic powder.
- Flour – White whole wheat (or unbleached) is what I have on hand to help thicken this sauce.
- Milk – Whole milk is whisked in for a creamy, smooth sauce. Low fat will also work, but the sauce may be a little thinner. Be sure to heat the milk in the microwave until warm before adding it to the saucepan.
- Spices – oregano, basil and parsley are added for a little flavor.
How to make a Butter Garlic Cream Sauce:
This ‘recipe’ is so simple it’s hard to even call it a recipe. It literally comes together in 10 minutes.
- Melt butter in a small saucepan. I prefer to not let it bubble and boil. Slowly melt it over a low flame. Add the garlic.
- Stir in the flour and be sure to continue whisking it for AT LEAST 1 minute, again just simmering over low heat.
- Add the warmed milk and spices
- Allow it to thicken and simmer until heated through.
FAQs
Is Butter & Garlic Cream Sauce the same as Alfredo Sauce?
- No, alfredo sauce is made with lots of parmesan cheese and heavy cream. It is much thicker than this sauce. This sauce not only does not contain cheese, it uses whole milk instead of cream.
Isn’t this just a fancy Bechamel sauce?
- Yep. Bechamel sauces are one of the 4 mother sauces taught in culinary school and when made well are the base in many other dishes such as chicken pot pie, lasagna or mac and cheese.
How Long with this sauce last?
- It will last in the refrigerator for up to 3 days.
What to use Creamy Garlic Butter sauce on:
- Ravioli
- Any vegetables you want your kids to eat! Especially broccoli
- Surf and turf
- Any fish or seafood
Looking for more easy sauce recipes?
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Butter and Garlic Cream Sauce
- Total Time: 10 minutes
Description
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.
Ingredients
- 1 /3 Cup Butter, melted
- 2 teaspoons Minced Garlic
- 1 Tbsp Whole wheat white flour
- 1 Cup Whole milk, warmed
- pinch of dried oregano, basil and parsley
- Salt and pepper to taste
Instructions
- In a small saucepan, melt the butter over medium heat. Once it begins to melt, take it off the heat and swirl the pan to allow the butter to continue to melt. Once the butter is fully melted, add the garlic and cook for approximately 30 seconds to 1 minute, stirring.
- Add the flour and whisk for 1 minute to cook off any raw flour taste.
- Slowly, whisk in the milk, a little at a time.
- Add the spices and continue cooking over a very low heat for a few minutes until thick. Keep warm until ready to serve.
- Serve over your favorite ravioli, steak, fish or chicken.
- Prep Time: 5 min
- Cook Time: 5 min
Nutrition
- Serving Size: 4
- Calories: 192
- Sugar: 2.8 gr
- Sodium: 139 mg
- Fat: 17.4 gr
- Carbohydrates: 7 gr
- Fiber: .2 gr
- Protein: 2.7 gr
- Cholesterol: 50 gr
This recipe comes out fantastic every time!
I was out of jarred pasta sauces and needed something quick for the angle hair I had already cooked, this was perfect!
Amazing! My kids love it and ask for it all the time. Easy to make and very versatile.
Can I use white flour? Thank you.
This sauce is so YUM! I added a little parm and fresh squeezed lemon juice. Thanks for sharing! I’m definitely saving this recipe
Mahalo!
My son has enjoyed this for years. It’s good as the recipe or even better as a faux Alfredo sauce when you add a little parmesan cheese
I liked it
This was good. I made the sauce and added left over rotisserie chicken and boiled gnocchi. I didn’t have whole milk so I used 2% and it thickened just fine. I also used country crock instead of butter because I didn’t have any of that either.I will make again.
Would you please add me to your regular recipe mailing list
Thank you Don
I dont have white whole wheat flour. I have white AP flour and normal brown whole wheat flour. What to use?
Whole wheat flour is the goto. But ap will do as well.
Loved this simple recipe
Awesome thanks I’ll try it tomorrow thanks a lot
I thought it tasted a lot like gravy. I’m wondering if I did something wrong.
gravy? I’m not sure where you went wrong to be honest. It should taste like butter, garlic and cream
I think you may have forgotten to cook the flour-y taste from the flour, cook the flour for a bit longer once you add it to the butter
I only cook the flour and butter (the roux) for about 30 seconds
Just fantastic!! Instead of whole milk, I did use heavy cream which worked! Flavorful & really easy to make!
2nd time making this, my favorite sauce! Thank you!
OMG!! I have been searching for a sauce for years that was worth eating and THIS sauce is absolutely PERFECT AND YUMMY. Thank you so much!!! A new staple at our house. You always have these ingredients it’s so perfect.
Thanks Betsey, I think that sauce is what put us on the map! LOL Another hugely popular sauce on our site is our Enchilada sauce. You might want to give that one a try also. https://happilyunprocessed.com/simply-the-best-red-enchilada-sauce-ever/
would this work with garlic powder?
Hi, I found your recipe as I was looking for a garlic sauce I could freeze in ice cube trays and add to some freezer skillet meals I’m making. Can you freeze this?
Thank you!
I have not frozen this before therefore I cannot give any guidance. If you do freeze it I would love to hear how it turned out. Deb
Yes,
I have made this same recipe about 5 times and used the makings about 10 times with the ice cubing technique. Considering precooking and freezing the noodles and or proteins as well for a five minute dinner. Fyi only takes about 10 to make the sauce prep to clean.
Anyone else try adding spinach or capers? Planning to do this with leftover chicken from a roast we made last night with angel hair pasta. Can’t wait!
I just made this for dinner. Doubled the recipe, and yes Dawn I added spinach. Everyone loved it! Made it with lobster ravioli.
How thin or thick is the sauce supposed to be? I had to hold it on the heat a lot longer than a few minutes for it to thicken past complete liquid. Not sure what I did wrong, followed the directions very closely. Thanks!
Hi Monica. The sauce is made to be relatively loose but still hold some body. If you need to hold it on the heat, keep it on the lowest setting and cover it. Add a little more milk to it if it becomes too thick.
Oh my goodness! That sounds amazing with the spinach and Dawn, I think the capers would be delish!
The sauce is delicious, but i cant get it to stop separating 🙁 a little bit of the butter always rises to the top. Any advice?
I like to actually use a fork, but whisk the heck out of it, turn the heat lower, add some more milk, adding a touch more flour will help that butter bind to something, the key is to keep it moving on a low/medium(ish) heat to slowly bring it back together!
This was DELICIOUS. Thank you for the recipe. I halved the garlic and added some salt/pepper at the end.
This was SO GOOD!! I wanted a sauce to top cheese ravioli and this did not disapoint. I added cherry tomatoes to it at the very end and it was fabulous! Everyone was raving about it!
All I got to say is I’m so glad I came across this recipe. No let’s correct myself, this awesome recipe. I’ve gotten tired of the red sauce and it’s been really upsetting my stomach. So anyhow I did it’s something really quick and I came across this I thought I’d give it a try cuz it looked easy. All I have to say is wow. Thank you so much for sharing this. Now I’m going to be using it on everything LOL.
LOL! Thanks Sonya
I made this with gluten free pasta and subbed cornstarch for the flour- didn’t come out quite as thick as if I had used flour, but still very good! Smelled and tasted delicious. Will definitely be making it again and adding some vegetables!
Just made this and served on Sam’s Club lobster ravioli. Incredibly good. I only had 2% milk so substituted a bit of it for heavy whipping cream to beef it up a bit. I will be coming up with more uses for this sauce. Thank you for sharing.
I did the same thing, but did it on Costco’s chicken ravioli. It was so delicious.
Made this sauce tonight for my wife and me, with whole wheat spaghetti, broccoli, and chicken. Delicious — except that I felt I had to add salt and more garlic. Also felt it could do with less butter and be just as creamy and tasty. I threw a little mozzarella on for garnish and gooeyness, tee hee. Wife was very pleased, and we have enough for lunches and dinner tomorrow. Thanks for the recipe! My first time making a roux and a cream sauce, and it came out very well!
RE: Mozzarella. Great idea! I used 3/4 cup milk & 1/4 white wine. Pleased with the result.
I made this for mushroom raviolis and I loved it
less than 5 ingredients. literally has 7.
I love it!
Pantry items usually don’t count as “ingredients”. Why you gotta be sassy? Lol
In Berlin, we get wonderful fresh ravioli at the outdoor markets, and for most of the varieties, e.g. Gorgonzola with walnuts, sun-dried tomatoes with ricotta; a marinara or Bolognese sauce would overpower them. So I tried your sauce and loved it. It’s easy and robust; I have no good measuring cups or spoons in my temporary home, yet the results were great. Be sure the roux (flour-butter-garlic mixture) is not real hot when you start adding the milk, a little at a time. If it becomes too thick, add small amounts of milk to adjust it. This sauce provides just the right complement to these nicely made pasta delicacies.
Absolutely delicious! So glad I found this recipe
Very easy! Added some Parmesan though to add a little something.
I did too!
This was OUTSTANDING! i made ravioli with a very intersting filling, only saying interesting because I cant remember the name…hint,, its the inside of buratta. Used your cream sauce with fresh tyme
me and topped with ricotta salata. OMG so good. many thanks from Viriginia!
I layered chicken and cheese ravioli from Sams (boiled for 4 mins) with sauteed mushrooms and this sauce in a 8×8 pan, topped with mozzarella and baked at 350 for 20mins. Seriously good.
well that’s original. How clever!
How much ravioli do you recommend using for one “batch” of this sauce? 8 oz? 16 oz? Thank you!
Made this tonight for Aldi’s shrimp and crab ravioli. Perfect combination. Smell of it cooking is divine.
Oh my, Colleen–
… I just got the Aldi shrimp and crab ravioli this morning and am here looking for a sauce recipe
!!!!!!!
Me too! Making for dinner tonight.
This tastes great but I can never get it thicken without using a whole bunch of cornstarch. Any tips?
It could be that you’re not cooking the butter and flour long enough. Be sure to cook it like you’re making a roux. Hope that helps. Also after you add the milk cook, while stirring, basically like a cream sauce, which this is.
It’s a long slow process with milk based sauces in my experience. Well worth it though!
Sometimes find warming the milk in the microwave or another pot, careful not to scold it, helps a lot. When the milk is cold it wont start thickening until it reaches a higher temp… otherwise, patience… just keep whisking!
Your butter and flour should be cooked together until the mixture starts thickening and the flour starts Browning. Then you add your liquid.
Use Wondra instead of flour.
So tasty! I have a bit of sauce leftover from when I made it for lunch. Does this keep in the refrigerator?
So good and simple!
Tasty! I made this last night to go on cheese ravioli and my family liked it.
Just made this for lunch. It was delicious! Added a little garlic powder, salt & pepper once it thickened up and poured the sauce over cheese ravioli. Was Amazing! Definitely making again.
I just loved this my husband said this will be on the menu again seeing he can’t eat sauce anymore
I didn’t have any fresh garlic so I used garlic powder. I also used all purpose white flour. It turned out a little brown (I’m new at cooking lol) but it tasted so good, almost like Red Lobster’s sauce! Super easy, love it.
Thank you I was looking for a good cream sauce without cheese and I found yours. I tried it and was well please with the results, my husband is on on dialysis and he cannot have dairy so much anymore. He enjoyed it also. Thanks again
This was so tasty! I used a few variations such as used jar minced garlic, 2 % milk and white flour. It was as good as any restaurant sauce.
Can I use tapioca flour instead?
Any flour will work!
I made crusted garlic and rosemary chicken breast for dinner and it was a tad dry so I made this sauce and used more valid anr added some rosemary to match the chicken and it was perfect. . keeping this recipe
Delicious!
I love this recipe! I did add a touch more Garlic and also added some salt and pepper to taste and it is DELICIOUS!
5 stars all day long !!!!!!!
I went to an Asian restaurant in New York where they served this sauce over lobster so I looked up the recipe, found this one and made it. FREAKIN DELICIOUS. I tweaked it just a little. OMG I pouŕed it over half steamed lobster and let it cook until done. Thank you for posting it.
Too much garlic????? Never thought of that
Like Luther said “never too much “
OMG! I was looking up garlic butter sauces when I stumbled led across this, I couldn’t help but laugh as I read you were using the same exact ravioli from trader joes! How convenient.
Love it!
Good recipe, but i think 2 teaspoons of garlic is too much, i added one and i cant imagine adding any more. Also i had to add Parmesan to add more flavor.
there’s no such thing as too much garlic
I would not use that much garlic either, just a touch, I like garlic, but hubby not a big fan. and I don’t like recipes that are over powerful on one flavor, they should meld together. That said though, I can’t wait to make this sauce and I’m looking forward to following your blog and more recipes! I told my husband just the other day I’m bored with the same old stuff week after week! Thank You!
I added parm as well. Always good in a white sauce. And also used all purpose flour.
I haven’t tried this yet but sounds great going to try it on spinach ravioli without the milk or flour and possibly with parm cheese .. Can’t wait .
This recipe sounds great I’ve used Alfredo sauces and tomato sauce in the past for my kids because I’m highly allergic but I crave for raviolis now I should be able to have some with this recipe thanks
Yummy… This butter & garlic cream sauce was perfect sauce with chicken and cheese ravioli that I bought from Costco. This sauce is really fast and simple to make, I also added fresh basil to the sauce. My family love it. Thanks for sharing
Hi, was wondering if I could use plain flour instead of white whole-wheat? Thanks.
Hi Lia … I usually don’t recommend all purpose white flour much due to the way it’s bleached and processed. Bob Red Mills has a great line of flours I use all the time
Alright thank you. I will be sure to check it out!
Of course you can
C
I agree, of course you can. Deb sounds like she uses everything organic…which is great, I’m going to follow that recipe with what u have in the fridge and pantry..it sounds good and easy..
This was simple to make and delicious on the mushroom ravioli we had for dinner. I always get nervous making sauce and default to a mix from a packet, but I am happy I came across this. I love garlic so added a little more than the recipe called for. Delicious! Thanks!
I’m happy you did too Meagan 🙂
This was simple to make and delicious on the mushroom ravioli we had for dinner. I always get nervous making sauce and default to a mix, but I am happy I came across this. I love garlic so added a little more than the recipe called for. Delicious! Thanks!
I made this and it was great! I only used 3 tablespoons of butter to limit the calories and used 1 percent milk. I added a pinch of italian seasoning, a little bit of Parmesan cheese and some lemon juice. Served it over shrimp ravioli…delicious!
I’m thinking one could add a little lemon peel & juice and turn this into a lemon-garlic sauce…? Does that sound do-able?
Haven’t been able to try this recipe yet. I’m looking for a lemon-garlic cream sauce in which to toss, maybe, fettucini and shrimp, or chicken, etc. If I have to rate the recipe in order to post the comment, I’ll give it a 5 for its simplicity!
I think lemon would be lovely in this sauce absolutely!
If you wanted to add lemon to the sauce at what stage would be good to add it? Into the the butter and garlic while its cooking or when you mix in the milk?
Easy and delicious recipe
This is a keeper for me. It is so versatile. Add what you want, play with the spices. I haven’t read all of the comments, but to respond to the person who commented that chemicals are in everything and why “bitch”. I am very prone to migraines and some of my triggers are the preservatives use in canned foods. I avoid the middle of any grocery because of that, although my favorite store just finished a huge remodeling and have put the organic in with the regular. Just takes some extra detective work.
Thanks so much for your comment. I’d also like to add that one of the main reasons I started this blog (almost 7 yrs ago now!) is to gently remind people that we can make these ‘convenience’ boxed foods in almost the same exact time as the boxed versions !! This recipe is a perfect example. So is our hamburger helper recipe. Almost to the minute as far as time … simple real ingredients… no excuses! 🙂
I have short rib ravioli, same as you, it needed a creamy butter sauce. This was perfect & delicious! Thank you!
Excellent sauce! Quick and easy; I will definitely be making again in the future.
Isn’t this just bechamel sauce?
No, it is a white sauce with garlic.
Well, I believe a basic bechamel (a ‘mother sauce’ from which many other sauces are made) is made by making a roux, then adding cream, so, it certainly sounds like a basic bechamel starter. Love that it calls for milk instead of cream. Just can’t imagine eating THAT much fat for a regular daily meal! Maybe cream for a special occasion meal…
Lol, I’m in 8th grade and most of the family is out of town, and my mother had a bad headache, so we didn’t really have any options for dinner. We’re out of cream, so I was looking for alfredo sauces without because we did have pasta. I made this and it actually worked out great. I only had garlic powder, and I think I added a bit too much, but it was still pretty good. Thanks so much for this recipe!
that is so awesome that you made this yourself AND you left a comment! Look out Iron Chef! 🙂
You are awesome! As a single and super busy mom, let me just thank you for pitching in and helping your mom out!
Make sure to add either salt or parmesean cheese, needs some more flavor
Salt is a very personal preference which is why so many recipes will say ‘season to taste’. I agree with your statement to add ONE or the other but not both b/c Parm cheese is also very high in sodium. Thanks for your comment.
I agree, completely bland without the addition of s&p. Some Parmesan on top helped just a bit, but really needs to be added with the flour or herbs.
Also a bit too much butter to this, it can be scaled back a bit and still make a good bechamel.
For another version, skip the herbs, cut back the butter, add s&p and a spoonful of already made pesto to taste. Great for stretching the pesto if you don’t have enough for a full dinner.
What happened to the recipe? No longer showing up?
Again more and more of you are commenting that the recipe is missing and I don’t know why. It pulls up when I load the page???
It’s back now, but there’s an ad covering step #1 of the instructions that won’t go away.
oh good grief .. ok thanks Terri. I’ll make a phone call
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!
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.
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!
so glad you liked it JT and I agree the possibilities are endless
Very tasty recipe, especially when you use fresh herbs, however it DOES NOT make enough for a while box of pasta.
How much does this recipe make?? I need to feed 5. Should I double it?? We also like lots of sauce on our pasta.
Made this to go with some lobster Ravioli. Added a little salt, pepper, and Parmesan. Sooooo good!!
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!
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.
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!!!!
Made this tonight with almond milk and gluten free flour. Was perfect with frozen spinach/cheese ravioli. Loved it!
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!
your welcome Susana
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!
I used it in baked dishes, it works fine.
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
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.
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.
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.
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.
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.
I was referring to the milk
Good after school snack just to put it on pasta
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!
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.
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)
awww thank you Patricia! That was so nice!
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!
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?? 😉
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.
Debi, THANK YOU!! Good god that was good, had it with Pork medallions, chat potato’s and asparagus!
Love comments like yours Dan! Glad you liked it!
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!
oh that sounds so good! I wish you could take a picture too! LOL
I made this Friday night and it was delicious. The only sad part? I should have doubled the recipe. Next time! 🙂
Glad you enjoyed it Amber! It’s a quick and easy sauce I use all the time.
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!
Way to improvise Dee !!!! Love it!
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?
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! 🙂
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!!
let us know how it turns out Kristyn!
Made this tonight and couldnt believe how something so simple could taste soooo good !!!
!!!! Thanks for the recipe
your welcome Bea ~ glad you enjoyed it!
I am making it tonight to add some kick to boiled cabbage that my husband loves!
Let me know how that turns out Bobbi!
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.
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.
Yippee!!
I just made this for the second time, this is definitely my go-to quick pasta sauce! Thank you so much!
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!
So happy you liked it Kristen!
I’m literally about to make this sauce right now. Sounds delish!
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?
I added lemon and abit of zest and cooke pasta with shrimp awesome. thanks