Step 1: Sauté the Garlic

• In a large sauté pan, melt the butter over medium-low heat. Add the minced garlic, Italian seasoning, and a pinch of salt and pepper. Sauté gently for about 1 minute, just until the garlic becomes fragrant. Avoid browning—it should stay light and aromatic.

Step 2: Build the Roux

• Sprinkle in the flour and whisk continuously until fully incorporated with the butter and garlic mixture. Let it cook for another minute to eliminate any raw flour taste.

Tip: This roux is what thickens the sauce, so don’t skip the whisking—it ensures a smooth base.

Step 3: Add the Broth

• Slowly pour in the vegetable broth while whisking constantly to prevent any lumps from forming. Let the mixture simmer gently for about 2 minutes until it begins to thicken slightly.

Step 4: Add Cream & Cheese

• Lower the heat and stir in the heavy cream, then gradually add the Parmesan cheese and chopped parsley. Whisk until the sauce is smooth, glossy, and thickened to your liking.

Step 5: Taste & Finish

• Taste your sauce and adjust with additional salt and pepper if needed. Keep the sauce on low heat, stirring occasionally, until ready to serve.