Goat Cheese Pasta Sauce

3 tablespoons butter
1/4 cup minced onion
1/4 cup flour
1 1/2 cups milk
1 1/5 cups heavy cream
2 garlic cloves, smashed
salt and pepper, to taste
4 cups baby spinach (optional)
7-10 oz Natural and Kosher Goat cheese
1/8 cup Natural and Kosher Grated Parmesan cheese
Fresh Basil

Heat butter and oil in a large saucepan over medium heat, until melted. Add onions and cook about 2 minutes. (Optional - add baby spinach and cook another 2 minutes). Stir in flour with wooden spoon- mix well. Reduce heat to low and cook, stirring continually 3-4 minutes.

Add milk and cream slowly, and stir vigorously to avoid lumps. If lumps appear, use a whisk. Add smashed garlic, raising heat to a medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes, stirring.

Season with salt and pepper.

Remove garlic. Add crumbled Goat cheese. Turn off heat and stir until cheeses are incorporated.

Sprinkle with Parmesan cheese and garnish with fresh basil.

© Chef Chaya

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