Garlic Parmesan Cream Sauce

When I was a single girl, living in a single world, I did my grocery shopping whenever I needed to. If I felt like cooking I’d pick up necessities on my way home from work because if I did weekly shopping then things went to waste (you know, because of those nights when you’re like, hmm this chocolate cake and red wine looks like dinner to me). But now that I am living with a S.O. (that’s significant other for you laypeople) we do our grocery shopping once a week. Not only does that mean that I have to plan nightly meals for a whole week, but it means that when single-Lauren would’ve eaten red wine and cake because she lacked the energy to grocery shop, S.O.’ed-Lauren tries to make due with what’s in the cupboard.

This is a sauce that you can put on pasta, pour over roasted vegetables, or even use as a pizza sauce beneath toppings like prosciutto or zucchini, and it’s a sauce that can be made with things you probably already have in your cupboard. As long as you’re a nice Italian girl, that is.

On the menu:
Garlic parmesan cream sauce
Serves 2

3 medium sized cloves of garlic, minced
2 Tbsp butter
1 Tbsp flour
1 cup milk (I used 1%)
1/2 cup half and half
1/2 cup parmesan cheese
1 tsp dried basil (or 1/4 cup fresh basil, chopped)

In a small sauce pan over low heat, melt the butter. Add garlic and saute for 2 – 3 minutes or until aromatic. Add the flour and stir into a paste. Add milk and cream and cook for around 5 – 6 minutes, until the mixture starts to thicken. Add the parmesan cheese and the basil and cook until desired thickness, around 5 – 6 more minutes. Toss with pasta and serve.