White Sauce for Pasta

Name: White Sauce for Pasta
Prep time: 5 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tablespoons butter; 2 tablespoons margarine; 3 tablespoons all-purpose flour; 1 cube chicken bouillon, crumbled; 1 1/2 cups boiling water; 1 cup 2% milk; ground white pepper to taste

⏱️ Ready in 15 min 🥄 Prep 5 min 🔥 Cook 10 min 👥 4 servings 👁️ 25 views

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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🔗 Recipe adapted from AllRecipes

#Pasta #Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Lunch

📊 At a Glance

Prep 5 min

Cook 10 min

Serves 4

Difficulty Medium

🛒 Ingredients

2 tablespoons butter

2 tablespoons margarine

3 tablespoons all-purpose flour

1 cube chicken bouillon, crumbled

1 1/2 cups boiling water

1 cup 2% milk

ground white pepper to taste

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 153

% Daily Value*

Total Fat 12.4g 16%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 419mg 18%

Total Carbohydrate 7.8g 3%

Dietary Fiber 0.2g 1%

Total Sugars 2.9g

Protein 2.9g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.