White Sauce for Pasta recipe

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Ingredients

2 tablespoons butter
2 tablespoons margarine
3 tablespoons all-purpose flour
1 cube chicken bouillon, crumbled
1 ½ cups boiling water
1 cup 2% milk
ground white pepper to taste

Nutrition Info

153.2 calories
carbohydrate: 7.8 g
cholesterol: 20.3 mg
fat: 12.4 g
fiber: 0.2 g
protein: 2.9 g
saturatedFat: 5.4 g
servingSize: -
sodium: 418.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter and margarine in a saucepan over medium-low heat, stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk, cook and stir until thickened, about 2 minutes more. Season with white pepper.

Recipe Yield

4 servings

Recipe Note

My husband lived in Italy for 3 years, so he's really picky about his Italian cuisine! I needed a great meal that was super-quick one night for his dinner;I had spicy battered shrimp on hand that I wanted to use and a couple choices of dried pasta. This sauce sounded perfect to tie it all together! Served over tortiglioni pasta with salad and toasted Italian bread. Just like I spent all day on dinner. It is really hard to mess-up this kind of white sauce. In my opinion, it was very much like an Alfredo sauce! Of course there is very little difference in the two sauces.

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