Ingredients
- 1/3 cup unsalted butter
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups low-sodium vegetable broth
- 1 1/4 cups heavy cream
- 1 1/4 cups freshly grated Parmesan cheese
- 1 tablespoon fresh parsley chopped
- Kosher salt to taste
- Black pepper to taste
Instructions
- In a saucepan over medium heat, melt the butter.
- Add minced garlic and Italian seasoning, oregano, and thyme to the melted butter, and cook until fragrant, about 1 minute.
- Stir in the flour and cook for about 1 to 2 minutes to form a roux.
- Once the roux becomes golden, gradually add the vegetable broth while whisking continuously to prevent lumps. Bring to a simmer.
- Stir in the heavy cream and grated Parmesan cheese, cooking until the sauce thickens and the cheese melts, about 5 minutes.
- Stir in fresh parsley. Season with salt and black pepper to taste and serve.
