The great thing about this recipe is that it’s made from simple ingredients that you probably already have at home. It’s also made in under 10 minutes so if you keep this stuff around it’s great for last-minute meals. And if you really don’t care TOO much about calories, go ahead and make it with whole milk. It’s still going to be waaay lighter than using cream, and it tastes extra delicious. This recipe starts in the blender. You’ll combine some light cream cheese (which adds creaminess and also adds body to the sauce), milk (anything from nonfat to whole milk works, I really like 1-2%), and a little bit of flour (which helps thicken the sauce). Blend it up until it’s smooth. Meanwhile you’ll melt just a couple pats of butter in a pan with some minced garlic. Your blender mixture gets poured right into that pan. After it simmers for just a few minutes to thicken, you’ll add the cheese. Now let’s talk about Parmesan. You can make this recipe with fresh grated parmesan or even the crumbled kind in the bottle. They turn out just a bit different in texture, but honestly either one works. I almost always have both on hand so I tend to do half and half. Just experiment and see what you like. You’ll take your pan off the heat and then mix that in until it’s melted. Your sauce will continue to thicken a bit once it’s removed from the heat so I like to set it aside for at least a few minutes before serving it. I use this on so many different things. Pasta, obviously. But it’s also really great as a sauce on pizza, or a dip for breadsticks, or even drizzled over vegetables.
