Often I need a main dish and have little to work with in my pantry. Noodles of any type with a white sauce are so good when made to be flavorful. White sauce sounds bland and boring. It can be! The sauce I love to make has flavor, little fat, and little salt. Yet with the right spices it tastes rich and satisfying. The next time you need a cream sauce try this recipe. Now don’t say you don’t like spinach! There is very little spinach in this sauce but just enough to add color and a hint of texture. This is delicious on pasta, as a cream to vegetables, or with mushroom-filled ravioli! Just give it a try, you won’t be disappointed!
For 3 cups sauce:
1 ½ cup fat-free half & half
1 ½ cup fat-free, low sodium vegetable stock
1 clove of garlic, well smashed, not minced
1 teaspoon dried basil
¼ teaspoon fresh cracked black pepper
½ teaspoon freshly grated nutmeg
2 tablespoons olive oil
¼ cup finely minced, fresh spinach
1+ tablespoon cornstarch
Heat olive oil on medium in saucepan. Add garlic and cook 3 minutes. Add spinach and cook an additional 3 minutes. Add stock and half & half. Heat thoroughly, stirring frequently. Add spices. Increase heat to medium-high and cook until sauce begins to simmer. Whisking constantly slowly add cornstarch a bit at a time until all is incorporated. Continue whisking on-medium-high heat until sauce is desired thickness. This will take a bit. If in a hurry you can add an additional ½ tablespoon cornstarch.