Directions:
- In a large saucepan, melt the butter and add the minced garlic.
- Saute until golden brown.
- Next add the vegetable stock, followed by the heavy cream.
- Reduce liquid for six or seven minutes.
- Next add the cornstarch and water mixture.
- Keep stirring sauce over medium heat until it begins to thicken slightly.
- Sauce won’t be too thick, but will coat the back of a spoon.
- Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
- This makes enough to generously coat two pounds of pasta.
- I like to combine the pasta and sauce and cook over medium heat for another minute or two before serving.
- Leftover sauce will keep in the fridge tightly covered for one week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 854.94 Kcal (3579 kJ) | ||
| Calories from fat | 378.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.09g | 65% | |
|---|---|---|---|
| Cholesterol | 136.86mg | 46% | |
| Sodium | 18903.37mg | 788% | |
| Potassium | 103.3mg | 2% | |
| Total Carbs | 91.01g | 30% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 8.91g | 18% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 264.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 369.38 Kcal (1547 kJ) | ||
| Calories from fat | 163.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.18g | 65% | |
|---|---|---|---|
| Cholesterol | 59.13mg | 46% | |
| Sodium | 8167.16mg | 788% | |
| Potassium | 44.63mg | 2% | |
| Total Carbs | 39.32g | 30% | |
| Sugars | 0.11g | 1% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 3.85g | 18% | |
| Vitamin C | 1.6mg | 6% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 2% | |
| Calcium | 114.4mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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