Roasted Garlic Cream Sauce

Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce… perfect for dipping or swirled with your favorite pasta!

This is the ultimate cream sauce… decadently silky, creamy, and full of deep roasted garlic flavor!  

Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! |

I have a small confession to make; one that may shock you.  I don’t like alfredo sauce.  I know, it’s just weird to not like it right??  My husband teases me about it big time lol.  For me, I guess I just love big, bold flavors, so I need some extra oomph in my pasta sauces.  I love all the components of a great alfredo sauce, butter, cream, and Parmesan cheese, but I just need… more!

Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! |

That’s where this sauce came from, my need of something more.  Well, that and a restaurant we ate at once served their chicken parmesan with a garlic spaghetti that was just to die for!  I immediately came home from dinner and started brainstorming ideas to recreate that pasta!

The beauty of this cream sauce is that it also doubles as a fan-freakin-tastic dip for some crusty bread or breadsticks!  In fact, half of this batch was used for dipping… I just couldn’t stop lol.


Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! |

Like I mentioned, I like the big, bold flavors, so I literally use a whole head of roasted garlic here.  But feel free to temper that to your tastes 🙂  Looking for a foolproof method for perfectly roasted garlic?  I’ve got you covered here!  I typically roast several heads of garlic and keep the extra cloves stored in the fridge.

We have this cream sauce on pasta most of the time, but it’s also good over some sauteed chicken breasts!  And it’s amazing as a pasta sauce with some homemade chicken parmesan like the restaurant.  I’ll probably have that recipe up here on the blog sometime over the next few months 🙂

Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! |

Maybe it’s just my kids, but the roasted garlic flavor in this sauce doesn’t phase them one bit.  They affectionately call this, “the pasta“, and request it often!  I usually have to double the sauce and cook up 2 lbs of pasta!  Man my kids sure can pack away the food, lord help me when they’re teenagers… I’ll need a second job!

Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! |

If you’re a fan of alfredo sauce, or are looking for something a little different, a little bolder… give this cream sauce a try.  You won’t be disappointed!!

Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! |

Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! |

Roasted Garlic Cream Sauce

Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta!
4.9 from 64 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings
Calories 639


  • 1 head roasted garlic
  • 6 Tbsp butter
  • 1 3/4 cup heavy cream
  • 1 1/4 cup Parmesan cheese
  • 1/2 tsp black pepper, more or less, depending on your tastes
  • 2 tsp flour + 1 Tbsp heavy cream


  • Remove cloves of roasted garlic and mash with a fork.
  • In a medium saucepan over MED-LOW heat, add butter and melt.
  • Pour in cream and garlic and heat to a simmer.
  • Whisk in the black pepper and cheese.
  • Add flour and cream mixture, (it will be a thick paste), and whisk to remove any lumps.
  • Continue to whisk until sauce has thickened, a few minutes.



Recipe makes approximately 2 cups of sauce
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! |

Roasted-Garlic-Cream-Sauce | Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce... perfect for dipping or swirled with your favorite pasta! |

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155 comments on “Roasted Garlic Cream Sauce”

  1. Amanda, I don’t like alfredo sauce either. I’ve tried, but blah and I just don’t get along at all. Thank you so much for sharing this with us and I’m so sorry for all the jerks. I’m in shock; their nastiness is so uncalled for. Whenever I google something important, your recipes pop up and I’ve never been disappointed. Take care, looking forward to this sauce!

  2. I have made this sauce four times for various dishes and it never fails.  I’ve used black garlic, parm and Asiago blend, whole milk, but the base is the same and it’s always salty, creamy, fragrant and delicious.  My father, who “doesn’t like white sauce” pointed his finger and said “now THAT’S good!”  Thank you!

  3. This recipe was fantastic!  I followed it exactly and the sauce came out divine.  We had some truffle linguine which paired so perfect with this creamy garlic sauce.  Next time I plan to make it with some criminology mushrooms, and possibly pancetta.  This is now my go to cream sauce. 

  4. My wife has a gluten allergy. Would a slurry of cornstarch and cream work in place of the flour?

  5. In love with this! I’ve made it for my family a couple of times and they absolutely love it! I’m so glad I stumbled onto your page ☺︎︎

  6. This is the absolutely best sauce I have ever made! I would give it 10 stars if possible! Simply amazing!

  7. I made this last night for my family, and it was SO FREAKIN GOOD. i literally cannot express how much i love this sauce, it may just become my new best friend. Everyone licked their plates clean!!! I substituted half of the butter for olive oil (less fatty) and i didnt roast the garlic (time) and it still tastes delicious! Next time, i will definetly try roasting the garlic though. Thank you!!! 🙂

  8. excellent for use in commercial kitchens…..add tarragon and lemon juice for lobster pasta.

  9. I’ve prepared this recipe several times. It is a family favorite. Thank you for posting it!

  10. This is not only the best cream sauce recipe I have ever made; it is the ONLY recipe I will ever use. I’ve made this two ways so far:

    First time, I used the original recipe and measurements but I used half the amount of butter and substituted the other half with bacon fat from freshly prepared bacon that I added to the pasta. My family devoured the whole thing and their only complaint was that I didn’t make more!

    Second time, I halved the recipe by roasting 6 cloves of garlic on low heat in oil on the stovetop for 20-30 minutes (didn’t have a whole head) and used half and half because it’s what I had, and it still came out AMAZING.

    I can’t wait to make this again. Thank you so much for sharing!

  11. Fantastic sauce my 10 yr old made this for us with my help of course and it came out amazing. 

  12. Thanks for your family history. Would have much rather just had the recipe. But I’m glad to know incredibly insignificant details about your life.  

    • Thank you for your lovely comment. Feel free to buy a cookbook if you can’t scroll for the free recipe I’ve kindly provided you with.

      • Wow, just wow.
        Your response was so good! Haha!
        I’m sorry people are literally insane and rude to someone providing a free recipe. Thank you for your time and hard work!
        It takes too much effort to be mean, I don’t get it!
        Sending love!
        Making this tonight! 🙂

      • Thanks for your totally uncalled for rudeness. Would have much rather just see you shut your trap. But I’m glad to know that you don’t have the ability to scroll with your fingers. 🤷🏻‍♀️

    • Why is it necessary to be rude? Hit the “go to recipe” button and leave it at that. 

    • What an a*s!

  13. I did not roast my garlic and it was a huge mistake. I never thought that there was such a thing as too much garlic until now

  14. Have made this twice now! Very similar to a sauce my family friend would make with soy/brown sugar peppers and onions on top. Added lemon the first time and had only 3/4 cup cream the second which i just added water to make up the amount and a bit more flour mixture at the end. Both times delicious! My husband loves!

  15. I’m not very handy in the kitchen but this sauce was so easy to make and it was delicious! I used to buy the pre-made stuff in a jar but never again! I also added some spinach to it.

  16. After trying so many different Alfredo Sauce recipes, this one is by far the best. I’ve made it at least a dozen times and each time it comes out great! My kids LOVE this and dont mind the amount of garlic… but we eat a lot of garlic here! I also use this sauce as a dip for french bread, or as a white pizza sauce or for calzones. It’s my go to recipe for any type of recipe using alfredo or white/cream sauce! Thanks so much!

  17. I made the sauce today…but I am wondering if the amount of 2 tsp of flour is incorrect. ..or if because I didn’t have parmesan cheese made the difference in thickening?
    I used about 2 Tbsp of flour to thicken., and added mushrooms.
    I will make this sauce again, but I won’t use evaporated milk.

  18. I made this tonight and it was delicious! I added the juice of a lemon and some zest and
    it was amazing! Thanks so much!

  19. Do you mean “Add the flour to the cream mixture” instead of “Add flour and cream mixture”?

  20. I always have my doubts when finding recipes online. But this sauce makes every disgusting online recipe worth it! This is one of the BEST white cream sauces I’ve ever had. I make a spinach noodle asparagus and mushroom pasta with chicken and this sauce just ties it all together! If I could rate it a 10 I would! 

  21. Best cream sauce ever!!! My family loves it!!!!!

  22. Does this reheat well? I’d like to make this in advance for a large group of women at a retreat.

  23. Just tried this and although I didnt have cheese it still came out amazing! the roasted garlic is an amazing touch I would have never thought of! Thank you so much! <3


  25. Added some roasted tomato as well to it and served with some freshly made gnocchi

    Soooo good 10/10 Will be making again

  26. WooooW!!!
    I went all-out-CHUNKY tonight! My man was joking about how it must have been takeout! Lol And my tween didn’t fuss about it at all!!!! Even said he liked it a lot…WINNING. 
    I roasted my own garlic…first time ever, and I added bacon, chopped onions and shrimp. 
    Top notch recipe!, my only issue is that I have increased their expectations 😬, and what should have been a 15 minute meal, was more like 15×15 lol

  27. Fantastic!! Added Thai Chili’s chopped and it was an instant hit! Also put in shrimp. Better than any restaurant recipe by far!

  28. I had to come back and rate this recipe because it was so fabulous. Even my Alfredo, cream sauce hating husband had seconds and is packing the rest up for lunch tomorrow. Omg it was amazing! I added some chopped sage, diced butternut squash and chorizo. Thank you so much! Will be saving this one.

  29. Thanks for a super easy, super tasty recipe! My husband’s eyes were popping out as he said over and over, this is SO good!” 
    I substituted freeze-dried minced garlic (recommended by cook’s illustrated test kitchen-cuts way down on time) and browned it and an equal amount of freeze-dried minced onion and the butter together. I didn’t have heavy whipping cream, so I used half and half and just increased the butter to 8 tbsp. Also, substituted cornstarch for flour as I needed it gluten-free. Worked like a charm! Will definitely make this again!

  30. Can I freeze the sause if I make to much and how long will it keep in the freezer

  31. Yes, except I added the juice of a lemon! 👍

  32. Hi Chunky Chef,

    Looks amazing.

    You seem to make the food I love.

    I am tasked with cooking for my future wife and two little kiddies this evening.

    This looks like a great dish.

    I will let you know tomorrow.

    Keep up the great work.


  33. I use this as the base for pizza and a lot of pasta. Awesome stuff!

  34. Your recipe sounds wonderful.Have you considered serving it with rice?

  35. After decades of trying various cream sauces to serve with smoked salmon over pasta, I found this one ! It is perfectly simple and so elegant. My husband and I enjoy it on casual evenings when we are staying in and binge watching Netflix. It’s also our go-to company entree that always impresses our dinner guests. Thank You !

  36. Very easy and very good! Saved my life on a late Monday night!

  37. We need to make this soon!! Love this one!!!

  38. This was perfectly delicious

  39. I LOOOOOOOOOVE this recipe @the_Chunky_Chef makes it so easy! I have used this for pasta, over ravioli (more pasta), and for pizza sauce. I am actually making this tonight and it is a favorite of mine and the hubby’s 🙂 Thank you for such a great recipe.

  40. Is there a reason you don’t use a traditional roux method – cooking the flour in the butter before adding cream?

    I was looking for a garlic sauce like one we had at a restaurant in Palm Springs, CA, which was smothering some delicious fries. I cooked the recipe as-is (added raw garlic, garlic powder, and onion powder). While it might make a mean dipping sauce, I threw in probably 1/3c half-and-half and 1/2c pasta water, and the sauce was still incredibly thick for long noodles. Really good and creamy, though! For those unfamiliar, any sauce added to pasta should look decently thin before they’re combined. It will thicken considerably after its added and especially when it hits a bowl/plate.

  41. Is there a reason you don’t use a traditional roux method – cooking the flour in the butter before adding cream?

  42. Going to give this a try tonight, I am making scallop crepes and have been looking for a new sauce and this looks perfect! Thank you for the time you put in preparing your blog and please do not let Emily discourage you, she is just pissed because she cannot get the top of the Spagetti-O can!!! Thank You again!

  43. The word “brainstorming” in your post means Googling recipes. We all know this, especially since your recipe is really generic and unoriginal.

    What’s up with the ellipses? Did you have a stroke while writing this blog? Is “overmisusing” a word? If not, it should be so I can use it to describe your use of ellipses. Also, emojis are not punctuation. The combined effect of the ellipses and use of emojis as punctuation is not cute, clever, or funny.

    Now I am leaving, thinking you are an idiot and a liar. Good luck with life.

    • Aww bless your little heart. Honey just because they only way YOU can brainstorm is to Google, that doesn’t mean everyone else does the same thing… and yes, sometimes I like using ellipses… just the way I’ve used plenty of them here just for you! I write the way I want, on my site. You can start your OWN food blog, with your own recipes and write the way you want. Good luck with your life as well. My advice? Smile more and lighten TF up.

      • Wow how rude! This is your blog and your personality is what guides it. If she doesn’t like what she sees she doesn’t have to visit. Totally uncalled for. This is my first visit and I haven’t tried the recipe yet.

      • And just for that I’ve bookmarked the page…

      • Wow, that was really weird and totally random?
        Pity, its people like that we need less of in this world because when one takes it upon themselves to be so mean to someone for no reason its just unneccessary. This one in particular is obviously very bored with life, so I am sure your ellipses kept them occupied from their boring, nasty life for a while because, they took the time to read it, after all – AND even wrote a mean message back to you!
        So there, all good, in fact you actually made their life interesting for a little while – thats a good thing 🙂 And yes, that is a good old school computer keyboard “smiley face” …I think it’s cute …and looks happy…..Ok have a nice day now…!!!!

        P.s – I will be trying this recipe for dinner for the in-laws tomorrow night – so will rate it after that – thanks!

    • You are dumb

    • How incredibly harsh and uncalled for. What a bully! If you don’t like something, don’t say anything! 

    • Omg I’ve never seen such negativity on a food blog!! That’s a horrible comment, im sorry you had to read that! I think your recipe was FAB and your blog is great. You go girl! Ignore the haters, she probably just doesn’t have the confidence to start her own so she criticises others. 

    • What is wrong with with you?

  44. That was an incredible recipe! We added mushrooms & kept eating after we were full! Thank you so MUCH! God Bless!!

  45. How is the sauce for reheating? I have issues with cream sauces separating and just becoming greasy on reheat. 

    • We honestly never have any leftover to save 🙂 So I can’t say for certain, but I would think reheating slowly in a saucepan, with constant stirring should help keep any separating at bay.

    • I reheat by stirring a lot and adding more cream. It works every time !

    • If your sauce is separating when you reheat it it just means that you have too many oil’s in there so try using less butter and that should do the trick. Believe it or not you can cut the butter in half for most recipes and it won’t change the taste much if you’re using a good proportioned amount of everything else! I was told this by a chef at one of my good reputable local restaurants who tried my Alfredo sauce😊

  46. Fairly new to cooking, I haven’t gone back to making the same recipe twice and this is my first ever review. This is not going to help with my diet. I’ve tried penne with chicken. Also, with rice and ground beef. It was amazing! SO GOOD!
    Definitely making this again, very soon. Thank you! Will be trying your other recipes🙂

  47. I love ur food

  48. This is a 💯 delicious recipe. I haven’t added the pasta yet. Damn, I am so impressed by the outcome, I think we can have this with garlic bread, or sandwich dip. It’s absolutely amazing. Thanks a million dear😍😍😍😍😍

  49. Holy Guacamole was this good! Served it over mushroom ravioli I licked my plate. Loved it and will be making again. Thank you!

  50. Oh my goodness! Probably one of THE BEST sauces I have ever made. Thank you for posting this. I doubled the recipe and used it for a Chicken, Spinach, Artichoke Lasagne. So good.

  51. I melted the butter and added the garlic. Brought that to a simmer. Added the heavy cream and then I slowly stirred in shredded cheese and parmesan. Brought that to a simmer. Mixed in one table spoon of flour and then turned off the heat. It was a fan-freaking-tastic turn out! I put the cream sauce over white rice and chicken. Thank you for the guideline!

    • Hi SYD.. .. I’m sure it was excellent. if you’d like you should cook the flour out instead of turning off the heat. It will make ur dish even richer.

  52. I just made this with some homemade pasta and it was awesome. I didn’t have any parmesan so I just chopped up 5 of my son’s mozzarella cheese sticks. I put in almost 2 heads of roasted garlic and used 1/2 & 1/2 instead of heavy cream. Hey, you gotta use what you have in the house. I also garnished with fresh cherry tomatoes, green beans, and basil from my garden — though the sauce was yummy without. I’m definitely writing this one down and will be using it as a simple starter base in the future.

  53. Do you have nutrition info for us restricted diets. Can’t wait to try it.

    • As I’m not a nutritionist, I don’t provide full nutritional information for my recipes. I’d hate to inadvertently pass on incorrect information. I’d advise you to copy the ingredient list into your favorite online nutritional calculator.

  54. How many people does this recipe usually feed. It looks so good but I don’t want to much. 

  55. Our favorite restaurant serves a garlic cream sauce that has a kick to it. I added 1 1/1 tsp cayenne and this was awesome. We added penned pasta, diced grilled chicken breast, shrimp and diced prosciutto to the sauce and it was delicious.

  56. I can confirm that this recipe is delish! My fiance and I have made it a couple of times. I am now doing keto and while almost all of the ingredients work for me, I was wondering if the flour can be replaced with almond flour?


    • Hi Sierra 🙂 I’m so glad you love it! I’ve never tried it with almond flour, so I can’t say for certain. If you try it, I’d love to hear how it worked out!

    • My fiancé and I are on a low carb diet and I am thinking about using carbquick which is the same consistency that bisquick is. You can buy it online. We get it from one of my favorite online health food stores, We also purchase our pasta from that site. Good luck. 

  57. My husband cannot eat red sauce and I hate alfredo sauce. So glad I found this recipe so we can still eat pasta together. I’ve been missing my pasta.

  58. I never comment or rate recipes but I just had to for this one. This was seriously amazing! We made it to serve over tortellini — we were trying to copy a dish from a local Italian restaurant and my husband took one bite and said this was better than the restaurant! And we have enough left over for another meal or to dip bread or pita chips in! A+

  59. Oh my god I just made this it is amazing. It tastes exactly like an old pasta shop we used to go to ok high school that closed down quite a few years ago. SO. GOOD. 

  60. This has become my absolute favorite recipe for pasta night! I’ve had dreams about this sauce! I could quite literally just eat it with a spoon!

    Lately I’ve made it, and put it over some Zoodles..mmmmm

  61. Have garlic roasting now. Can’t wait to try this!

  62. Thank you I made this last night for me and husband and now its his fav thank you

  63. I made a triple batch, as I had heavy cream about to turn. Made it with steamed broccoli. Next time I’m leaving the broccoli out.

  64. This recipe is fantastic! I didn’t have enough parmesan so i added 1 tbsp of goat cheese and a pinch of salt😍😍😍😍
    Thank you!!

  65. Oh….my…woooord! I made this last night and it left me and my boyfriend speechless! He said “If you wanna go ahead and make this every night, I wouldn’t be against it”. I’m making this tomorrow for my works snack day with some home made garlic bread. This is definitely going to be a staple in my house from now on!

  66. I would like to make chicken Lasagna tonight and would love to try your recipe for the sauce it looks delicious. Would double the sauce be enough?

  67. Just made this sauce for dinner. I have Crohn’s disease, so I can only very rarely eat tomato sauce without being on intense pain. This sauce… Was perfect! I have a 9 and a 12 year old, and they both loved it! Clean plates AND second helpings! Absolutely delicious, thank you!

  68. How much pasta for this amount of sauce

  69. Omgosh this is wonderful I add fried mushrooms and streaky bacon. Brilliant totally brilliant

  70. Pingback: 17 Recipes With Garlic - Mom and More

  71. So very very good, added fried mushrooms and left over roast ham. Really great all time new favourite

  72. Just a pinch or two of crushed red pepper if you like a touch of heat… Great recipe! I’ve used it as a dipping sauce, pizza sauce, and fettuccini sauce!

  73. This is our go to sauce for pasta night! Literally everyone looks forward to it. My goodness. This is better than it looks on the picture.

  74. What would the conversion from flour to cornstarch be to make this gluten free?

    • Hi Jessica 🙂 A good rule of thumb is to use half the amount of cornstarch as flour, so for this recipe, you’d use 1 teaspoon… however, I’ve never tested it this way and can’t guarantee this result.

  75. i i love garlic and I can’t wait to try this! It looks unbelievably delicious.perfect combination

  76. I’m not much of a cook, so I was wary of making cream sauce from scratch, but this was super easy and hard to mess up. Pretty tasty too. I threw in some bacon, sautéed red onion, peas, and chopped spinach at the end to bulk it up, then tossed it with spaghetti noodles, though any would have worked. It’s an easy base to add whatever you like. It was a little bland for my taste, so I salted liberally and I think next time I’ll use straight raw garlic instead of roasting. However, I’m a chile/salt/spice addict and I think my taste buds are a little burned, so the recipe is probably perfect for most as is.

  77. This came out really tasty! Our main trouble was not having enough of it! 😀

  78. This is the most delicious sauce I have ever put in my mouth. I’ve made this so many times since discovering the recipie and its SO easy. I’m gluten free so I just add a teaspoon of gluten free all purpose flour. Thanks!!!

  79. Hi. I’m from the Netherlands. This sauce looks amazing. Can i make this sauce with pasta and shrimps? X Chantalle

  80. I made a spicy version of this using chipotle and chili flakes with mushrooms and linguine – turned out great!

  81. Shut the front door with this sauce! I’m basically always on a diet but wanted something decadent tonight and this was amazing!

  82. I can’t wait to try this! It looks unbelievably delicious. ?

  83. I tried this recipe tonight and it is AMAZING..Follwed the recipe to a T and my whole family loves it…no leftovers tonight! Thanks for publishing and can’t wait to try more!

  84. I have been searching for a good creamy pasta sauce for eons. My quest isover. Your sause is simple, creamy, garlic and as near as perfect to a decent Italian restaurant quality, if not better. Himself wanted more garlic than I’d put in. I thought it was perfect. I added some garlic prawn tails and parsley, sired it into spaghetti and dinner was served. Thank you very much for this versatile addition to my dinner table

  85. hi, just wondering at kind of parmesan cheese that you use is it the kind of comes in the plastic bottle that says 100% grated Parmesan cheese?

  86. Hi, I need a sauce that will compliment lobster ravioli. Would this roasted garlic cream sauce to the trick?
    I don’t want to over power the lobster,

  87. I made this tonight. My husband and daughter loved this recipe. I did make the following alterations:
    4Tbsps of butter instead of 6
    1 cup of cream instead of 1 3/4 + 3/4 cup water
    1 cup of parmesan instead of 1 1/4
    Added 2tsps of ground garlic powder

    I cooked a pound of fettuccine and there was enough sauce left over to add to left overs.

  88. OMG this is so amazing- I made it again tonight (2nd time)- It is perfect!! I wanted to lick the bowl 🙂 I had leftover sauce so I put it in the fridge- Any thoughts on freezing for pizza night?
    Thank you for my FAVORITE sauce recipe!

  89. I am out of cream but have whole milk. Will is still work?

    • Hi Monica 🙂 I always make it with cream, but milk should work, although it might be a bit less creamy and rich. You also may have to whisk it a few extra minutes to get it thickened up. Hope you love it!

  90. Am going to try this….how much does one receipe make…2 cups? How long does it keep in refrigerator? If it’s as awesome as it sounds I want to make it to give away AND how much pasta does it cover as in fettucinie (sorry about spelling!)

    • Hi Mary 🙂 Yes it makes about 2 cups, maybe a little more. As for how much pasta it covers, that is completely dependent on how much sauce you like on your pasta. I would say anywhere from 1-2 lbs of pasta. Since this is a dairy based product, I wouldn’t keep it in the refrigerator for more than a week.

  91. AMAZING!
    Bold, garlic taste in a gooey cheesey cream sauce. We roasted our own tomatoes and added them in. Drizzled (or dumped generously) over chicken and pasta, my husband and I loved every bite. It was an incredible recipe that we are definitely putting in our book of favorites! ?

  92. This looks like it may be the base sauce I was looking for to swaddle the scallops I’ve been saving in the freezer!

  93. This is so very good. I do not like red sauce on my pizza, so I made this instead. I now plan on having roasted garlic on tap just so I can make this sauce. It’s excellent! Thank you!

  94. Roasted garlic is one of the finer things in life. This cream sauce looks like the FINEST thing in life 🙂 I wish I could dive face-first into a bowl right now!

  95. Oooh, I cannot wait to try this! I love garlic and the more the better! And anything with garlic is a win in my husbands books so good recipe all around.

  96. I love roasted garlic and can imagine how wonderful this sauce must taste with it added.

  97. What a perfect sauce and gorgeous plate of pasta!

  98. DANG, this looks GOOD!! I want that whole plate of pasta right now – and double that luscious sauce!

  99. Oh my gawd! I could swim in this sauce! It is sooo up my alley (garlic lover that I am)! I can imagine this with all sorts of things (spoon?). Very nice and so glad I came across this. Pinning!!

  100. My goodness, this is just what I need to see at lunch time! Now how to get a bowl delivered and hopefully a crispy baguette!! Love this!

  101.! WOW. I would love to just take a spoon to the sauce… Happy belleh! 😀