Parmesan Cream Sauce

A rich & velvety parmesan sauce for pasta, pizza, casseroles, savory entrees, you name it!

Ingredients

• 2 Tablespoons (30 g) unsalted butter
• 3 garlic cloves, peeled and crushed
• 3 cups (720 ml) heavy whipping cream
• 1 cup (80 g) parmesan cheese, freshly grated
• kosher salt, optional
• 1 pinch ground black pepper

Directions

1. Place a medium saucepan over medium heat and add butter. Once melted, add the crushed garlic and sauté until fragrant and just starting to brown, about 3–4 minutes.
2. Add heavy cream to the pan and bring to a simmer. Gently cook cream over low to medium-low heat, stirring occasionally, for about 15 minutes, or until thick enough to coat the back of a spoon. Make sure the temperature stays low enough that the cream does not boil over.
3. Carefully pour the cooked garlic cream into the Vitamix container. Add the grated parmesan cheese, salt (if using), and black pepper. Secure the lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15–20 seconds, or until smooth.

Notes

If making this recipe with pasta, add a splash of starchy pasta water to the blend to help the sauce bind to the cooked pasta. This sauce can be kept refrigerated for up to 4 days or frozen for up to 3 months. Reheat in a saucepan over low heat, stirring in a small amount of milk or cream to prevent separation.

Nutrition

1 serving (82 ml)

• Calories: 300
• Total Fat: 30g
• Total Carbohydrate: 4g
  • Sugars: 8g
• Protein: 4g
• Cholesterol: 110mg
• Sodium: 170mg