I planned our Valentine's dinner completely around using this sauce.  I first used this sauce as part of a vegetarian and no-pasta lasagna and loved it so much that I wanted to try using it in other ways.  The original recipe is part of  Roasted Butternut Squash, Rosemary, and Garlic Lasagna.  I used the sauce part of this recipe and substituted plain soy milk for the regular dairy milk and it turned out fragrant and delicious.  This sauce could be used in many ways - mixed with vegetables, to make creamy and herb-scented mashed potatoes, poured over chicken and mushrooms.  It is very versatile and rich.  It can be made a day ahead and reheated before using in other recipes.

If you're so inclined, you could easily substitute the soy milk in my version for cow's milk as done in the original recipe.

Print it: Rosemary Cream Sauce