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1
Heat a medium sauce pan over medium low heat.
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2
Add olive oil and butter.
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3
When butter is melted and garlic.
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4
Cook until garlic is just fragrant, stirring constantly so not to burn.
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5
Only about 1 minute.
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6
Add flour to make a roux, increase heat to medium and cook an additional 2 minutes, whisking constantly.
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7
Whisk in milk and bring to a slow simmer, whisking frequently to keep it from clumping or curdling.
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8
Reduce heat to medium low.
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9
Add cream cheese, whisk into milk until it is fully melted and incorporated into a nice smooth sauce (no cream cheese lumps remaining).
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10
Whisk in grated parmesan until fully melted and texture of sauce looks smooth once more.
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11
Stir in dried parsley, nutmeg and salt & pepper to taste.
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12
Simmer gently an additional 5 minutes on medium low for flavors to blend, stirring frequently.
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13
Turn off heat.
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14
Add to favorite pasta, veggie and/or meat, toss to coat and enjoy!
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15
NOTE: If using fresh parsley, stir in at the very end after heat is turned off.
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16
Serving suggestion: boil bowtie (farfalle) pasta for 2 min less than listed on package.
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17
Drain, add to sauce, reduce heat to low, cover and let sit 5 minutes for pasta to absorb some of the sauce and finish cooking.
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18
It went great with my cornflakes chicken recipe!
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19
Yum!
