Creamy Cheesy Garlicky & Buttery Pasta Sauce | Chef Jean-Pierre

By Chef Jean-Pierre · 40 min

Ingredients

Instructions

1. Partly cook the pasta, removing it from the water when about 90% cooked; toss with a little olive oil to stop it sticking. Just before serving, return it to hot water to warm through, or cook it fully at the last minute.
2. Boil or steam the asparagus and broccoli until cooked to your liking, then immediately plunge them into ice water to stop the cooking.
3. Heat the butter in a frying pan or wok, add the onions and caramelize for a few minutes. Add the bell peppers and the other vegetables and cook until finished.
4. Melt the butter in a saucepan over low heat, add the flour and cook the roux for 3 to 4 minutes, stirring constantly.
5. Add the chopped garlic and, once fragrant, add the milk slowly, a little at a time, until the sauce thickens. Do not add all the milk at once.
6. Simmer the sauce on low heat for at least 5 minutes. Season with salt and pepper, add all the cheeses and stir until melted. If too thick, add a little more milk.
7. Add the cooked pasta to the sauce, then top each plate with parsley and extra Parmesan.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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