A weeknight pasta sauce built on the shelf milk, thickened with a roux and spiked with garlic and pepper. It's quick, forgiving, and delivers comfort without fuss.

Serves 2. 20 minutes, 18 at the stove.

About 740 calories a serving, 24 g protein, 109 g carbohydrate, 22 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 oz of pasta until just under tender, about 8 minutes. Reserve 1/2 cup pasta water, then drain.10 min
2. While the pasta cooks, mince 3 cloves garlic. Melt 2 tablespoons butter in a large skillet over medium heat, add the garlic, and cook for 30 seconds until fragrant. Whisk in 2 tablespoons flour and stir constantly for 1 minute to cook out the raw flour taste.2 min
3. Pour in 2 cups whole milk slowly while whisking to avoid lumps. Continue whisking and bring the sauce to a gentle simmer, stirring often as it thickens, about 3 minutes. Season with salt and 1/4 teaspoon pepper.5 min
4. Add the drained pasta to the sauce and toss gently. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it coats the pasta and flows slightly. Taste and adjust seasoning, then serve right away.

Note Swap the milk for chicken or vegetable broth for a lighter sauce. Leftovers keep refrigerated for three days and reheat gently on the stovetop with a splash of milk. Serve with a green salad or steamed greens on the side.