Garlic and Parmesan Sauce

5 from 1 vote

Garlic and Parmesan Sauce

You'll love this garlic parmesan sauce infused with roasted garlic, a few pantry seasonings and grated parmesan cheese. This creamy, lush, flavorful sauce is perfect for tossing with pasta, saucing chicken and seafood or jazzing up plain steamed veggies.

Course sauce

Cuisine American, Italian

Keyword creamy pasta sauce

Dietary Restrictions Egg Free, Gluten-Free, Low-Carb, Vegetarian

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 198.54kcal

Author Lisa Lotts

Ingredients

1 bulb garlic
1 teaspoon olive oil
2 tablespoons butter
1 teaspoon fresh rosemary minced; or substitute ½ teaspoon dried
1 teaspoon fresh thyme minced; or substitute ½ teaspoon dried
⅛-¼ teaspoon crushed red pepper flakes depending on how spicy you like it
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup heavy cream
⅓ cup grated parmesan cheese

Instructions

Preheat the oven to 400° Cut 1 bulb garlic in half cross-wise. Drizzle 1 teaspoon olive oil over the cut sides and wrap them in tin foil. Roast the garlic for 45 minutes until soft. (Can be done a day or two ahead of time).
Squeeze the roasted garlic out of the cloves onto a cutting board and roughly mash into a paste with the side of a knife.
Heat a skillet or saucepan over medium high heat and add 2 tablespoons butter. Once it's melted, add the mashed garlic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, ⅛-¼ teaspoon crushed red pepper flakes, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir until the mixture is bubbly, fragrant and thoroughly mixed.
Add 1 cup heavy cream about ¼ cup at a time, stirring constantly. Cook and stir for 5 minutes until the mixture is thick and bubbly. Stir in ⅓ cup grated parmesan cheese and simmer for one minute more. Serve.

Video

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