Easy Garlic Parmesan Pasta
25 min6
A creamy garlic and Parmesan sauce made with a roux, tossed with tube pasta.
| prepBring a large pot of salted water to a boil | ||||
| 1 box (450 g) large tube-shaped pasta (rigatoni, penne, or ziti) | Cook pasta according to package directions | Drain pasta, toss with sauce & serve | ||
| 45 g butter | Melt butter, cook garlic 30 sec, whisk in flour 30 sec | Whisk in broth, milk, salt & pepper; simmer until thickened, 5 min | Remove from heat, stir in parsley & Parmesan | |
| 4 cloves garlic, minced | ||||
| 25 g all-purpose flour | ||||
| 240 ml reduced-sodium chicken broth | ||||
| 240 ml whole milk | ||||
| ½ teaspoon salt | ||||
| ¼ teaspoon pepper | ||||
| 2 teaspoons dried parsley | ||||
| 150 g shredded Parmesan cheese | ||||
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