Cheese and cream sauce

Ingredients for 4 servings:

• 1 tsp butter
• 1 clove(s) garlic
• 1 shot of white wine
• 200 ml vegetable stock
• 200 ml cream
• 200 ml milk
• 3 tbsp cream cheese spread
• 2 tbsp Parmesan
• flour for binding, if required
• 1 handful of parsley, fresh
• n. B. Sea salt and pepper, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick and easy

First, put the butter in a saucepan, finely chop the garlic clove, and add it (you can also press the clove—whichever you prefer). Briefly sauté the garlic, then deglaze with the white wine and simmer briefly. Add the vegetable stock, cream, and milk and stir to combine, then add the cream cheese. Stir everything well until the cream cheese has melted. Then bring everything to a boil. Add the Parmesan cheese and stir well. Thicken the sauce with flour for desired consistency. Chop the parsley and add it to the sauce. Season to taste with sea salt and freshly ground pepper (regular pepper and salt will also work). This cheese cream sauce goes well with any pasta.