This rich Garlic Parmesan Cream Sauce is a delicious and versatile sauce will perk up your weeknight dinners. Serve it over pasta for a quick and easy family night dinner. It’s a creamy, smooth sauce made with lots of garlic and Parmesan cheese.
We appreciate your support
This post may contain affiliate links. Life Currents participates in several different affiliate programs. Links in this post may be affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information see here.
I have readers from all levels of comfort and experience in the kitchen on my site – and I get lots of questions about recipes: what ingredients to use, where to find ingredients, hows and whys.
To better serve all readers on Life Currents, I’ve made a commitment to put lots of information in my posts, including helpful tips, tricks, essential cooking information, and delicious similar recipe ideas.
If you’d like to skip over that information, please simply use the jump to recipe button at the top, or scroll to the bottom of the page where you will find the easy printable recipe card.
A great basic sauce
This is a great basic sauce recipe that’s a good staple in any kitchen.
You never know when you might want to whip up a quick pasta or veggie dish that needs a tasty sauce, and I feel that sauces can totally make a humdrum dinner into a special event.
This sauce is so good it would even be great for date night to wow your sweetie!
This sauce also comes together quickly, so it’s perfect for a weeknight or last minute meal.
Other ways to serve this delicious sauce
- Over pasta
- Toss spaghetti squash with the sauce
- Serve over rice
- Vegetables are particularly good either dipped in the sauce, or with the sauce spooned over them
- Serve some gnocchi in the sauce
- It makes a great white pizza sauce
- Serve it over chicken, steak, or tofu
- Great over baked potatoes
- Make a white lasagna using this sauce
Is this Parmesan Garlic Sauce Gluten Free?
Yes, it is naturally gluten-free. The thickening comes from the cream and the Parmesan cheese and some cooking time.
How to store the sauce?
This sauce keeps well in refrigerator for up to 2 weeks.
Also, I prefer to use organic cream because it lasts longer than non-organic.
What kind of broth should I use?
I make mine with veggie broth so that it’s vegetarian. And, I prefer the taste of vegetable broth.
I have two great recipes for homemade broth. Vegetarian Roasted Vegetable Broth is a rich homemade broth filled with lots of veggie flavor. And Instant Vegetarian Broth is a quick mix that you can store in your cupboard so it’s ready at a moment’s notice.
Feel free to use chicken broth instead of veggie broth if you prefer. In the “kitchen items you may need” section lower in the post, I have my recommendation for a great tasting veggie broth.
What is whipping cream?
The ingredients in this cream sauce call for whipping cream. “What is that?”, you may ask.
Most well-stocked grocery stores will carry whipping cream, also sometimes called simply “cream”, in a carton in the dairy section of the store, and it’s probably right next to the heavy whipping cream.
Whipping cream is a liquid, much like milk or cream that you pour out of a carton. It is not whipped cream that you squirt out of a can.
If your store doesn’t carry whipping cream, you may use heavy whipping cream. Please do not use whipped cream out of a can in this recipe.
The difference between whipping cream and heavy whipping cream is the fat content.
Whipping cream, or light whipping cream, is lighter in fat and flavor than heavy cream, and contains 30% to 35% milk fat.
Heavy cream, or heavy whipping cream, must contain at least 36% or more milk fat.
Whipping cream, when used in this recipe, will not be a heavy as heavy whipping cream, and will produce a nicer sauce.
Other delicious sauces you’ll want in your recipe box
Kitchen items you may need
Note: these are Amazon Affiliate links
Let’s Connect
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
Or, if you make this recipe, tag @lifecurrents on Instagram.
Or you can upload a photo (I would love to see) via the pin.
Garlic Parmesan Cream Sauce Recipe
Garlic Parmesan Cream Sauce
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 2 large garlic cloves pressed
- ½ cup vegetable broth
- 1 ½ cups whipping cream
- ¼ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- 1 cup shredded Parmesan cheese
Instructions
- Heat oil in a large skillet or medium saucepan over medium-high heat, and once hot, add the chopped onion. Cook until starting to brown, about 10 minutes. Add the pressed garlic and cook until fragrant, about 30 seconds. Add the vegetable broth to the cooked onion, and cook about 5 minutes, reducing the broth by about half.
- Add the cream, chopped rosemary, and thyme, stir to combine, and cook for 5 minutes, or until cream thickens slightly. Add shredded Parmesan and stir in.
- Serve cream sauce over pasta, veggies, chicken, steak, tofu, on baked potatoes, rice, or anywhere your heart desires.
Why not put the recipe right up front? That way people don’t have to scan page after page after page of stuff that no one reads! I’m looking for the recipe not someone’s life history.
Jeanne, it is a shame that people can’t be nicer, especially in these tough times. Maybe try kindness and supporting your fellow human beings rather than being bitter and unkind. I understand that it’s all the rage right now to be down on bloggers and the fact that they are providing free recipes for you to use, but it just isn’t necessary. Here are a couple of answers to your question as it why the recipe isn’t up front: https://www.cantonrep.com/news/20200401/kalings-views-of-online-recipes-creates-stir and https://www.eater.com/platform/amp/2020/3/31/21201374/why-are-free-online-recipes-so-long-stop-shaming-food-bloggers . I never once put anything about my life story in the post. I simply tried to answer questions for people so that they didn’t end up scratching their heads. I am sorry if your scrolling finger was injured having to look past some of the information that I’ve provided. Keep in mind that not everyone has the same cooking experience that you obviously do, and that these are answers to actual questions that I’ve gotten from people. In addition, it may surprise you to know that people actually do read that stuff. I hope your day turns around and that you have better day with a better attitude. And, I’m sure that scrolling past all that stuff on Pinterest and Facebook has brought you to this recipe, so thanks for all that scrolling you have done.
In addition, when these times are so tough and so many people are in need, isn’t it nice to know you can support a small business, and it costs you absolutely nothing except the 30 seconds it took you to scroll past all that “stuff that no one reads”. I mean, here we are as a country and as a world all reaching out to help each other and this one little act of going to a blog written by a real human being can help support that person and put food on their table and pay their rent. Yes, that’s what you do when you come to a blog and have to scroll, you are supporting another person with no cost whatsoever to you.
Just makes me so sad that people give in to these hateful comments and thoughts when we could be attempting to care for one another.
Thank you for you blog and your recipes! Bless you doing this trying time for all of us
I’ve been craving this recipe ever since I made it several months ago. We just love how creamy and delicious it is!