18 Creamy White Sauce Recipes Perfect for Pasta

Craving a bowl of pasta draped in velvety, dreamy white sauce? Whether you’re whipping up a quick weeknight dinner or indulging in cozy comfort food, these 18 luscious recipes—from classic Alfredo to garlicky Parmesan cream—will transform your noodles into pure magic. Get ready to stir, simmer, and savor every creamy bite. Let’s dive in!

Classic Béchamel Sauce

Silky, versatile, and downright dreamy, this French mother sauce is the secret to next-level mac and cheese, lasagnas, and creamy gratins.

Ingredients

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1/2 tsp kosher salt
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp white pepper (optional)

Instructions

1. Melt 4 tbsp unsalted butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes until bubbly and pale golden (this is your roux—don’t let it brown!).
2. Gradually pour in 2 cups whole milk, whisking constantly to prevent lumps. Bring to a gentle simmer, then reduce heat to low.
3. Cook for 5-7 minutes, stirring often, until thick enough to coat the back of a spoon. Stir in 1/2 tsp kosher salt, 1/8 tsp nutmeg, and 1/8 tsp white pepper (if using). Taste and adjust seasoning.

What makes this béchamel special? The nutmeg adds a whisper of warmth that balances the richness—it’s subtle but game-changing.

Tip: For extra silkiness, strain the sauce through a fine-mesh sieve before using.

Garlic Parmesan White Sauce

This creamy Garlic Parmesan White Sauce is a game-changer for pasta nights—rich, garlicky, and ready in just 15 minutes!

• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

1. Melt 4 tbsp unsalted butter in a saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
2. Whisk in 3 tbsp all-purpose flour and cook for 1 minute, stirring constantly to form a smooth paste.
3. Gradually pour in 2 cups whole milk, whisking continuously to prevent lumps. Cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
4. Reduce heat to low and stir in 1 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Whisk until the cheese melts and the sauce is velvety.
5. Remove from heat and toss with cooked pasta or drizzle over roasted veggies.

The magic here? A double hit of garlic—sautéed for depth and raw for punch—makes this sauce anything but bland. Tip: For extra silkiness, warm the milk slightly before adding it to the roux.

Creamy Mushroom White Sauce

This rich, velvety mushroom sauce is a game-changer—perfect for pasta, chicken, or even as a gourmet toast topper!

Ingredients:

• 8 oz white or cremini mushrooms, thinly sliced
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add the mushrooms and sauté for 5–6 minutes until golden and tender. Stir in 2 garlic cloves, minced and cook for 30 seconds until fragrant.
2. Sprinkle 2 tbsp all-purpose flour over the mushrooms and stir constantly for 1 minute to cook off the raw flour taste.
3. Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, scraping up any browned bits. Bring to a gentle simmer, stirring often, until the sauce thickens (about 3–4 minutes).
4. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme. Reduce heat to low and let bubble for 2 more minutes to meld flavors.
5. Garnish with 1 tbsp chopped fresh parsley before serving.

The secret here? A double-dose of dairy (milk and cream) for a luxuriously silky texture that clings beautifully to every bite.

Tip: For extra depth, deglaze the pan with a splash of white wine after sautéing the mushrooms!

Spinach and Ricotta White Sauce

This velvety, cheesy sauce is a dreamy way to dress up pasta or drizzle over roasted veggies—comfort food at its finest!

Ingredients:

• 2 cups fresh spinach, packed
• 1 cup whole-milk ricotta cheese
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Wilt the spinach: In a skillet over medium heat, cook spinach until just wilted (about 2 minutes). Transfer to a cutting board, let cool slightly, then finely chop.
2. Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly but not browned.
3. Build the sauce: Gradually whisk in warm milk until smooth. Simmer for 3–4 minutes, stirring constantly, until thickened enough to coat the back of a spoon.
4. Finish: Stir in ricotta, chopped spinach, nutmeg, salt, and pepper. Cook for 2 more minutes until creamy. Remove from heat and stir in Parmesan.

The nutmeg and ricotta give this sauce a subtle sweetness that balances the earthy spinach—plus, it clings to pasta like a cozy blanket!

Tip: For extra silkiness, blend half the sauce with an immersion blender before adding the spinach.

Cheesy Alfredo White Sauce

This ultra-rich Alfredo sauce is loaded with melty cheese and garlicky goodness—perfect for tossing with fettuccine or drizzling over roasted veggies.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 4 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)

Instructions:

1. Melt 1/2 cup (1 stick) unsalted butter in a saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
2. Pour in 1 1/2 cups heavy cream, stirring constantly. Bring to a gentle simmer (about 3 minutes).
3. Reduce heat to low. Gradually whisk in 1 1/2 cups Parmesan and 1 cup mozzarella until fully melted and smooth.
4. Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg (if using). Cook for 2 more minutes, stirring often, until thickened to a velvety consistency.

The double-cheese blend gives this Alfredo a luxuriously stretchy texture, while nutmeg adds a subtle warmth. Tip: For extra silkiness, reserve 1/4 cup pasta water to thin the sauce when tossing with noodles.

Lemon Herb White Sauce

Bright, creamy, and packed with fresh flavor, this lemon herb white sauce is the perfect way to elevate pasta, grilled chicken, or roasted veggies.

Ingredients:

• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly and golden.
2. Gradually pour in 1 1/2 cups whole milk, whisking constantly until smooth. Simmer for 3–4 minutes, stirring often, until thickened.
3. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp chopped fresh parsley, 1 tsp chopped fresh thyme, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
4. Taste and adjust seasoning if needed. Serve immediately over pasta, chicken, or vegetables.

The lemon and herbs cut through the richness of the sauce, giving it a refreshing twist that’s anything but ordinary.

Tip: For extra silkiness, swap half the milk with heavy cream.

Sun-Dried Tomato White Sauce

This creamy, tangy sauce is a game-changer for pasta nights—packed with rich umami flavor from sun-dried tomatoes and just a hint of garlic.

Ingredients:

• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/3 cup chopped oil-packed sun-dried tomatoes (drained)
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
2. Stir in sun-dried tomatoes and cook for 1 minute. Sprinkle flour over the mixture and whisk constantly for 1 minute to form a paste.
3. Gradually pour in milk, whisking continuously to avoid lumps. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
4. Reduce heat to low. Stir in Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until smooth and creamy. Remove from heat.

The magic here? The sun-dried tomatoes add a chewy, concentrated sweetness that balances the creamy Parmesan base perfectly. Toss with fettuccine or use as a pizza sauce!

Tip: For extra silkiness, swap half the milk with heavy cream.

Creamy Cauliflower White Sauce

This velvety sauce is a sneaky way to add veggies to your pasta night—no one will guess it’s cauliflower-based!

Ingredients:

• 1 small head cauliflower, cut into florets (about 4 cups)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg

Instructions:

1. Steam cauliflower florets for 8–10 minutes until fork-tender. Drain and set aside.
2. In a saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Pour in 1 cup whole milk, then add steamed cauliflower. Simmer for 3 minutes, stirring occasionally.
4. Transfer mixture to a blender. Add 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg. Blend until ultra-smooth, about 1 minute.
5. Return sauce to the saucepan and warm over low heat for 2 minutes, stirring constantly.

The nutmeg and Parmesan give this sauce a grown-up Alfredo vibe, while the cauliflower keeps it light enough to drizzle generously. Tip: For extra silkiness, swap half the milk for heavy cream—just don’t tell your veggie-hating cousin!

Roasted Garlic White Sauce

This velvety, garlicky sauce is a game-changer for pasta, pizza, or dipping—rich but not heavy, with deep caramelized flavor.

Ingredients:

• 1 whole head garlic
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp grated nutmeg
• 1/4 cup grated Parmesan cheese

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Squeeze cloves into a bowl.
2. Make the roux: In a saucepan, melt butter with remaining 1 tbsp olive oil over medium heat. Whisk in flour and cook for 1 minute until bubbly.
3. Finish the sauce: Gradually whisk in warm milk until smooth. Add roasted garlic, salt, pepper, and nutmeg. Simmer for 3-4 minutes, stirring constantly, until thickened. Stir in Parmesan until melted.

The slow-roasted garlic melts into the sauce, giving it a subtle sweetness that balances the nutty Parmesan—no sharp raw garlic bite here!

Tip: For extra silkiness, blend the sauce with an immersion blender before adding Parmesan.

Truffle Infused White Sauce

Truffle Infused White Sauce

This luxuriously creamy white sauce gets an elegant upgrade with earthy truffle flavor—perfect for elevating pasta, risotto, or even roasted veggies.

Ingredients:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp truffle oil (or 1 tsp truffle paste)
• 1/4 cup grated Parmesan cheese

Instructions:

1. Melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1–2 minutes until bubbly and golden.
2. Gradually pour in 2 cups warmed whole milk, whisking constantly to avoid lumps. Cook for 3–4 minutes until thickened enough to coat the back of a spoon.
3. Stir in 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp truffle oil, and 1/4 cup Parmesan cheese. Simmer for 1 more minute until velvety smooth.

The truffle’s rich aroma transforms this classic sauce into something restaurant-worthy—yet it’s ready in under 10 minutes! Tip: For extra depth, stir in a splash of white wine with the milk.

Spicy Cajun White Sauce

This creamy, zesty sauce is your new secret weapon—perfect for dipping, drizzling, or smothering over grilled shrimp, chicken, or fries.

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp hot sauce (like Louisiana or Crystal)
• 1 tbsp lemon juice
• 2 tsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. In a medium bowl, whisk together 1/2 cup mayonnaise and 1/2 cup sour cream until smooth.
2. Add 2 tbsp hot sauce, 1 tbsp lemon juice, 2 tsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper (if using). Stir until fully combined.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld (or up to 3 days).

The smoky Cajun kick and tangy creaminess make this sauce irresistible—it’s bold enough to stand up to fried foods but versatile enough to jazz up sandwiches or tacos.

Tip: For a thinner consistency, stir in 1–2 tbsp buttermilk or water.

Pesto White Sauce

This creamy, herby pesto white sauce is the perfect way to elevate pasta, pizza, or grilled chicken—ready in just 15 minutes!

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/4 cup heavy cream
• 1/4 cup prepared basil pesto
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly.
2. Slowly pour in 1 cup whole milk and 1/4 cup heavy cream, whisking constantly to avoid lumps. Cook for 3–4 minutes until thickened.
3. Stir in 1/4 cup prepared pesto, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 2 minutes.
4. Remove from heat and fold in 1/4 cup grated Parmesan cheese until melted and smooth.

The pesto adds a vibrant, fresh kick to the classic white sauce, making it irresistibly rich yet bright. Tip: For extra depth, toast the flour in the butter until lightly golden before adding the milk.

Creamy Dill White Sauce

This velvety sauce is a game-changer for seafood, roasted veggies, or even as a dip—bright with fresh dill and just the right amount of tang.

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/4 cup sour cream
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp finely chopped fresh dill
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small saucepan, melt the 2 tbsp unsalted butter over medium heat. Whisk in the 2 tbsp all-purpose flour and cook for 1 minute until bubbly but not browned.
2. Gradually pour in the 1 cup whole milk, whisking constantly to avoid lumps. Cook for 3–4 minutes until thickened enough to coat the back of a spoon.
3. Remove from heat and stir in the 1/4 cup sour cream, 1 tbsp lemon juice, 2 tbsp fresh dill, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning if needed.

The magic here? The sour cream adds a subtle richness without overpowering the dill’s freshness—perfect for brightening up weeknight meals.

Tip: For a thinner consistency, warm a splash of milk and stir it in just before serving.

Smoked Gouda White Sauce

This creamy, smoky sauce is a game-changer for pasta, veggies, or even as a decadent dip—luxurious but surprisingly simple to whip up.

Ingredients:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 1/2 cups shredded smoked Gouda cheese
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt (plus more to taste)
• 1/8 tsp black pepper

Instructions:

1. In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1–2 minutes until bubbly and golden.
2. Gradually pour in 2 cups whole milk, whisking constantly to avoid lumps. Cook for 3–4 minutes until thickened enough to coat the back of a spoon.
3. Reduce heat to low and stir in 1 1/2 cups shredded smoked Gouda until fully melted. Add 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 1–2 minutes, adjusting salt if needed.

The smoky depth of Gouda makes this sauce stand out—it’s rich without being heavy, with just a hint of spice from the paprika. Perfect for elevating weeknight mac and cheese or drizzling over roasted cauliflower.

Tip: For extra silkiness, swap half the milk with heavy cream or add a splash of white wine with the milk.

Caramelized Onion White Sauce

This rich, velvety sauce is a game-changer for pasta, pizza, or even grilled meats—sweet caramelized onions add depth to a classic béchamel.

Ingredients:

• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 tsp granulated sugar
• 1/4 tsp salt
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/4 tsp black pepper
• Pinch of nutmeg (optional)

Instructions:

1. Melt 1 tbsp butter in a skillet over medium-low heat. Add the onion, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden and jammy.
2. In a saucepan, melt the remaining 1 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Gradually pour in the warmed milk, whisking constantly until smooth.
3. Simmer for 3–5 minutes, stirring often, until thickened enough to coat the back of a spoon. Stir in the caramelized onions, black pepper, and nutmeg (if using).

The magic here? Those slow-cooked onions melt into the creamy base, adding a subtle sweetness that balances the sauce’s richness perfectly.

Tip: For extra silkiness, blend half the sauce before adding the onions back in.

Avocado Basil White Sauce

This creamy, vibrant sauce is a game-changer for pasta, sandwiches, or grilled veggies—packed with fresh basil and rich avocado for a luxe twist on classic white sauce.

Ingredients:

• 1 ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves, packed
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a blender, combine the avocado, basil, garlic, heavy cream, Parmesan, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth, scraping down the sides as needed.
2. In a saucepan over medium heat, melt 2 tbsp butter. Pour in the blended sauce and cook, stirring constantly, for 3–4 minutes until warmed through and slightly thickened.
3. Toss immediately with cooked pasta, drizzle over roasted vegetables, or use as a sandwich spread.

The avocado adds a velvety texture without overpowering the basil’s brightness, making it feel indulgent yet fresh. Tip: For a lighter version, swap half the cream with whole milk—just simmer a minute longer to thicken.

Bacon and Cheddar White Sauce

This creamy, smoky sauce is a game-changer for pasta, baked potatoes, or even dipping pretzels—rich, cheesy, and packed with bacon goodness.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp of bacon fat in the pan.
2. Melt the butter in the same skillet with the bacon fat. Whisk in the flour and cook for 1 minute until bubbly and golden.
3. Gradually pour in the milk, whisking constantly to avoid lumps. Cook for 3–4 minutes until the mixture thickens enough to coat the back of a spoon.
4. Reduce heat to low. Stir in the cheddar cheese, garlic powder, smoked paprika, salt, and black pepper until melted and smooth. Fold in the cooked bacon.
5. Remove from heat and let sit for 2 minutes to thicken slightly before serving.

The crispy bacon bits add a salty crunch to every velvety bite, while smoked paprika deepens the cheese’s richness—no bland sauces here!

Tip: For extra tang, swap half the cheddar for pepper jack cheese.

Curry Spiced White Sauce

This creamy, aromatic sauce is a game-changer for pasta, roasted veggies, or grilled chicken—just a hint of warmth from curry powder makes it irresistible.

Ingredients:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp mild curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until bubbly but not browned.
2. Gradually pour in 2 cups whole milk, whisking constantly to avoid lumps. Cook for 3–4 minutes until thickened enough to coat the back of a spoon.
3. Stir in 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 more minutes to blend flavors.
4. Remove from heat and stir in 1 tbsp fresh lemon juice for brightness.

The lemon juice cuts through the richness, while the curry adds depth without overpowering—perfect for elevating weeknight meals. Tip: For extra silkiness, blend the finished sauce with an immersion blender.

Conclusion

With 18 luscious white sauce recipes, this roundup has something for every pasta lover! Whether you crave classic Alfredo or a bold twist, these creamy creations are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the saucy inspiration on Pinterest—happy cooking!