white creamy pasta sauce recipe

Written BySheba G Updated On
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The Best white creamy pasta sauce recipe

I’m so excited to share this white creamy pasta sauce recipe with you all. I’ve been making it for years, and it’s become a staple in our household. My kids love it, and I love how easy it is to whip up on a busy weeknight.

The best part? It’s actually pretty good for you too – we’re talking heavy on the veggies, low on the cheese. I mean, don’t get me wrong, there’s still some cheese involved, but we’re talking a fraction of what you’d find in most store-bought sauces.

Plus, it’s made with fresh garlic and herbs from my garden, so it’s got that extra oomph of flavor that comes from using real ingredients. And let’s not forget the best part: this sauce is ridiculously versatile. You can toss it with some cooked pasta for a quick dinner, or use it as a base for a more substantial meal like lasagna or chicken parmesan.

My kids even like to dip breadsticks in it – although I have to admit, that’s more of a mom thing to do… Okay, okay, I’ll stop rambling now and just give you the recipe already! Here’s how I make my white creamy pasta sauce: I start by sautéing some garlic and onion in olive oil until they’re soft and fragrant.

Then I add in some chopped veggies like carrots and celery – these are key for adding natural sweetness and depth to the sauce. Next up are the herbs: fresh parsley, basil, and thyme all get added in along with some salt and pepper to taste. Finally, I stir in some grated Parmesan cheese (which is where the creaminess comes in) and let the whole thing simmer until the flavors have melded together beautifully.

And that’s it! This sauce is perfect for when you want something comforting but still relatively light on the calories – which is exactly what I’m looking for when I’m cooking for my family.

Creamy White Pasta Sauce with Garlic and Herbs

4.8 from 1204 votes

A rich and velvety white sauce made with garlic, herbs, and heavy cream. This comforting pasta dish is perfect for a quick weeknight meal or a cozy dinner at home.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

12 oz pasta

For the Sauce

2 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1 cup grated Parmesan cheese
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add pasta and cook until al dente, usually 8-10 minutes or until pasta floats to the surface.
3Reserve 1/2 cup of pasta water before draining.
4While pasta is cooking, heat butter and olive oil in a large skillet over medium heat.
5Add minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and lightly golden.
6Be careful not to burn the garlic.
7Sprinkle flour over the garlic mixture and stir to combine.
8Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned and the mixture is bubbly.
9This will help to eliminate the raw flour taste.
10Gradually whisk in milk and heavy cream, stirring continuously to prevent lumps from forming.
11Bring the mixture to a simmer over medium heat, then reduce heat to low and let it cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
12Stir in salt, black pepper, dried thyme, and dried oregano.
13Cook for an additional 2-3 minutes, stirring occasionally, until the sauce is fragrant and the herbs are well combined.
14Remove the skillet from heat and stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy.
15If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
16Add the cooked pasta to the skillet with the sauce and toss gently to combine.
17If needed, add more pasta water to adjust the sauce consistency.
18Cook for an additional 1-2 minutes, stirring occasionally, until the pasta is well coated and the sauce is heated through.
19Taste and adjust seasoning if needed.
20Garnish with chopped fresh parsley and serve immediately, while hot.

🔧Equipment

Large pot
Large skillet
Wooden spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 50mg🧂Sodium: 700mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 12g

📝Notes

Tips: You can substitute half and half for a lighter version of the sauce. Add cooked chicken, shrimp, or vegetables to make it a more substantial meal.

Watch Video Of How Creamy White Pasta Sauce with Garlic and Herbs Works

This white creamy pasta sauce recipe is one that I always come back to because it’s just so versatile – whether you’re looking for a quick weeknight dinner or something more substantial for a family gathering, this sauce has got you covered.

And don’t even get me started on how well it reheats – toss it with some cooked pasta and heat up those leftovers in no time!

Plus, since this sauce is made with fresh ingredients like herbs and garlic from my garden (and not from cans or jars), you know exactly what’s going into your meal – which makes me feel better about serving this up to my family.

❓ Frequently Asked Questions About Creamy White Pasta Sauce with Garlic and Herbs

Q: Can I use pre-minced garlic instead of fresh?

No, I wouldn’t recommend using pre-minced garlic if you can help it – while it might be convenient, the flavor just isn’t as good as using freshly minced garlic.

Q: What type of pasta should I use with this sauce?

I like to use a combination of spaghetti and penne – both are great options because they hold onto the sauce so well without getting mushy.

Q: Can I make this sauce ahead of time?

Yes, you can definitely make this sauce ahead of time – simply refrigerate or freeze it until you’re ready to use it.

Q: How long does this sauce keep in the fridge?

This sauce will keep for up to 5 days in the fridge – after that point, I recommend freezing it for longer-term storage.

Q: Can I use other types of cheese besides Parmesan?

You can use other cheeses if you prefer – Gruyère or Asiago work well here too!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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