I've spent quite a bit of time trying to perfect this white cream pasta sauce, and make it on a regular basis. I eat it frequently mostly because I love pasta and it's the quickest and most delicious homemade sauce I've been able to make so far, with limited/basic ingredients.
If it appears that the recipe is vague, don't fret; this is by design. This recipe is extremely versatile and so simple that it can be used as a base for your own creations. Just experiment with this basic recipe and see what's easiest and best for you.
|Prep time||Cook time||Ready in||Yields|
Serves 1-4 people.
- A hefty scoop (roughly 3-4 tablespoons) Butter or Margarine
- 2 tbs. (may vary depending on batch) Flour
- 2+ cups (added until desired thickness and amount reached) Heavy Whipping Cream or Milk or Similar, If using heavy whipping cream, use less flour because it thickens better than milk.
- 1-2 tsp. (or to taste) Salt
- 1-2 tsp. (or to taste) Pepper
- 1-2 cups (Optional) Cheeses (Parmesan and Mozarella), Shredded or Grated
- Varies (Optional) Additional Spices as Desired
- Get a small saucepan.
- Set the stove-top to medium-high.
- Melt butter in saucepan.
- Add flour. (Enough to mix well with the butter.)
- Mix butter and flour, then continue stirring for about 1 minute.
- Add about a third of the whipping cream or milk or whatever you choose to use.
- Stir well and let stir periodically until thickened.
- Continue steps 6 and 7 until all of the milk (or whatever you chose) has been added.
- Make sure there are no lumps of flour and now add your other ingredients to taste. (cheese, salt, pepper, spices, etc.)
This is a very versatile recipe and you can add tons of things; almost anything you can think of will go well in this pasta sauce, just experiment! Also, a final note: If the sauce is too thick, add more milk or whipping cream. If the sauce is too thin, add a little more flour.
I hope this recipe is helpful and delicious! Feel free to leave feedback in the comments on how I may be able to improve the recipe or make it clearer to understand.
Colleen on April 05, 2018:
Delicious and very easy!
Abiah on February 19, 2018:
Thanks. My mum used to make this and I use it for my pasta.
Marie on April 18, 2017:
Thank you been looking for your recipe your a great help keep up the great work Marie
TJ980104 on December 11, 2016:
If I pour this sauce over noodles and have leftovers to put in the fridge overnight-will it separate? We've made some other delicious white sauce recipes before, but if we had leftovers-as we usually do-the sauce would separate overnight and become an oily/buttery mess so we'd end up having to throw it out.
Kristen Howe from Northeast Ohio on January 14, 2016:
Great recipe. It looks real easy to make as well. Great lens! I would have to try this sometime soon.
ayema on January 04, 2016:
well for best results use olives and mushrooms and mozerella cheese !! add salt and pepper to taste :) the recipe though is amazing :)
Joseph Webster (author) from Texas on October 02, 2015:
@Maryam: Yes, I believe so. I've never tried it so I am not sure how well it retains its original quality, but refrigerating it should be fine.
Maryam on October 01, 2015:
Can it be stored?
Silva Hayes from Spicewood, Texas on May 21, 2015:
This is a delicious sauce; I added it over pasta with fresh asparagus. A suggestion for additions: sauté sliced crimini mushrooms, onions, leeks, and garlic in butter; add to the white sauce, stir, and serve over pasta. Heavenly.
cindi on March 21, 2015:
I was planning to make scallops with alfredo and twice forgot to buy it! I found this recipe and it was perfect! I did add garlic salt rather than regular salt & some fresh ground pepper. Thank you!!
Joe from north miami FL on June 20, 2014:
This looks fantastic, I'm looking forward to getting home and making this. Great recipe.
mours sshields from Elwood, Indiana on November 03, 2012:
This looks really good! I use a white sauce for my vegetable lasagna.
Audrey Howitt from California on November 02, 2012:
I love white sauces and this looks wonderful. Thank you!
Theresa Ast from Atlanta, Georgia on November 02, 2012:
This is definitely versatile. I can think of all kinds of uses and combinations of flavors. Over broccoli or asparagus, over pasta and chicken, pasta and sausage. Great detail and explanation. Thanks.
Shining Irish Eyes from Upstate, New York on October 19, 2012:
Although I enjoy tomato based pasta sauces, my favorite are cream based and this looks delicious.
Thanks for the recipe.