Melt the butter in a large sauté pan over medium-low heat. Once it’s melted, add the minced garlic and Italian seasoning. Sprinkle in a pinch of kosher salt and black pepper. Stir for about 1 minute until fragrant but not browned.

Sprinkle the flour evenly over the butter and garlic mixture. Whisk constantly for 1–2 minutes to form a light roux. This step thickens your sauce and builds a rich, smooth texture.

Slowly pour in the vegetable broth while continuing to whisk. This prevents lumps and creates a silky consistency. Let the sauce simmer for about 2 minutes until it starts to thicken.

Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and chopped parsley. Continue whisking gently until the cheese has fully melted and the sauce is creamy and smooth.

Taste the sauce and adjust the salt and pepper as needed. If it’s too thick, thin it with a splash of extra broth or cream. Want a touch more spice? Add a pinch of crushed red pepper flakes.