Just when I think Spring is finally here, the temperature drops, the clouds roll in, and I’m relegated to sweatpants and raincoats. Howwwwwwww upsetting. Fortunately, the colder weather gives me a last chance to make wintery foods like soups, roasts, or heavy sauces, and to bake a million cupcakes before the warm weather really DOES hit us and I can’t bear to turn my oven on or leave a burner going for more than ten minutes.
Also, it’s Friday. Is anyone else’s brain just completely out the window this week? I checked out halfway through Wednesday and just never checked back in. No shame. But I think I need a good day or two of sleep and blogging and cooking and more sleep. And maybe three seasons of Friends while I sit on my couch and do nothing. Ahhhh, bliss.
Even when I’m in my I-want-to-do-nothing-at-all phases, though, I’d rather eat something fresh than grab a bunch of fast food or order a pizza. For one thing, that costs money (and I never have any) and for another, it totally defeats the purpose of dragging myself to the gym or out on a run. Plus, unless I want to pay for delivery (I never do) I have to leave my house. And when I want to do nothing, putting real pants on and walking out my door is totally unacceptable. Who’s with me?
Anyway. Laziness. Doing nothing but still eating well. These are the themes of discussion today, apparently. This sauce is one of my go-to recipes when I want yummy food quick and with minimal hassle. Make it in 10 or 15 minutes while you cook some pasta, throw some herbs on top and call it a day. Super easy. Super simple. Super conducive to being back on your couch in your sweatpants watching Friends in less time than it takes to finish an episode. WINNING.
I usually make a whole batch of the sauce and a half-pound or so of pasta, then save the extra sauce for mushroom and spinach pizza later in the week. That recipe will be up next week, so stay tuned! In the meantime, happy Friday, and enjoy!
A simple white sauce perfect for pasta or pizza.
- 2 Tbsp. butter
- 1 clove garlic, smashed and peeled
- 3 Tbsp. flour
- 2 cups milk (I used skim!)
- 1/2 cup parmesan cheese
- 2 Tbsp. goat cheese (optional, but I love the hint of tang it lends the sauce!)
- salt and pepper to taste
- 2 tsp. fresh parsley, chopped, plus extra for garnish
- In a medium saucepan, melt the butter and throw the smashed garlic in with it. Heat on low for five minutes or so, until the butter smells nice and garlicky. Pull the garlic out with a fork and discard.
- Add flour to butter and whisk to form a roux. Cook for 2 minutes, then stream in the milk a little at a time and whisk to work out any lumps. Let this simmer for 8-10 minutes until milk has thickened.
- When sauce has thickened, remove from heat and stir in cheeses, salt, pepper, and chopped parsley. Toss with fresh pasta (I used 1/2 pound of homemade spinach fettuccine), top with extra parsley, and serve immediately. This also makes a SUPER pizza sauce.