Served as accompaniment. Vegetarian dish.

5 Tablespoons unsalted Butter

2 cups Heavy Cream

2 cups Vegetable Stock

3 Tablespoons minced Garlic

1 Tablespoon Cornstarch

2 Tablespoons Water

3/4 cup freshly grated Parmesan Cheese

1 Tablespoon minced fresh Parsley

Salt and freshly ground Black Pepper, to taste

In a large saucepan, melt the butter and add the minced garlic. Saute until golden brown. Next add the vegetable stock, followed by the heavy cream. Reduce liquid for six or seven minutes. Next add the cornstarch and water mixture. Keep stirring sauce over medium heat until it begins to thicken slightly. Sauce won’t be too thick, but will coat the back of a spoon. Next add the Parmesan cheese, parsley, and the salt and pepper to taste. This makes enough to generously coat two pounds of pasta. Leftover sauce will keep in the fridge tightly covered for one week.

Preparation time: 5 minutes

Cooking time: 15 minutes

Yields: 4 Cups

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