Garlic White Sauce Pasta 🧄🧈🥛🧀 Rich, Creamy, and Loaded With Garlic in a Buttery Béchamel Base

This pasta leans hard into the garlic — sautéed gently in butter, infused into a creamy white sauce, and layered with Parmesan or Pecorino for nutty depth.

It’s smooth, satisfying, and simple enough for weeknights but elegant enough to serve to guests with wine and bread.

Ingredients (Serves 2–3)

For the pasta

• 8 oz linguine, spaghetti, or penne
• Salted water for boiling
• ¼ cup reserved pasta water

For the garlic white sauce

• 2 tbsp butter
• 6 cloves garlic, minced or very finely grated
• 2 tbsp all-purpose flour
• 2 cups whole milk (or half-and-half for richer sauce)
• ½ tsp salt
• ¼ tsp white or black pepper
• Pinch of nutmeg (optional)
• ½ cup grated Parmesan or Pecorino Romano

To finish

• Extra grated cheese
• Chopped parsley or chives
• Optional: drizzle of olive oil or garlic-infused oil

Instructions

Step 1: Cook the pasta
Boil pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.

Step 2: Sauté the garlic
In a saucepan over medium heat, melt butter. Add garlic and cook 1–2 minutes until soft and fragrant (not browned). Stir constantly to avoid burning.

Step 3: Make the roux
Sprinkle flour over the garlic butter. Whisk for 1–2 minutes until a smooth paste forms and the raw flour smell is gone.

Step 4: Add milk and simmer
Slowly whisk in milk. Bring to a gentle simmer, whisking constantly until the sauce thickens — about 4–5 minutes. Stir in salt, pepper, and nutmeg.

Step 5: Add cheese
Turn off heat and stir in grated Parmesan until melted and smooth. Adjust thickness with pasta water if needed.

Step 6: Combine and serve
Add cooked pasta to the sauce and toss to coat. Serve hot with more cheese and herbs.

Flavor Variations

• Add sautéed mushrooms, spinach, or peas for a veggie boost
• Stir in chopped cooked chicken, shrimp, or pancetta
• Swap in roasted garlic for deeper, sweeter flavor
• Add a splash of white wine before the milk for acidity
• Mix in a spoonful of ricotta or cream cheese for extra richness

Pro Tips

• Use fresh garlic — it’s the star here
• Don’t brown the garlic — low and slow keeps it sweet and aromatic
• Whisk constantly when adding milk to avoid lumps
• Parmesan should be finely grated for best melting
• Taste and adjust with salt and extra cheese before serving

Final Thoughts

Garlic White Sauce Pasta is creamy, rich, and unapologetically garlicky. It’s a comfort-food essential that delivers big flavor from just a few ingredients — perfect for fast dinners, cozy nights, or when you need a pasta hug in a bowl.

Sauté it. Whisk it. Let the garlic shine. 🧄🧈🥛🧀

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