“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.” - by KEIRISTY
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 153 cal
- 8%
- Fat
- 12.4 g
- 19%
- Carbs
- 7.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
cwengo
"My picky kids loved this! Great combo over whole wheat Fusilli pasta.(I used 1/2c soy milk in place of milk,& about 1-2tsp black pepper)..." See more"
Sarah Jo
"I used all butter and sauteed a little fresh minced garlic in the butter before adding all the rest of the ingredients. To add a little more flavor, I added a good amount of parmesan cheese and a litt..." See morele red pepper flake to the sauce before tossing it with hot fettucini. Not bad, it tastes a lot like the flavored boxed pasta my Mom made me as a kid. The kids INHALED IT."
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