Sauté green onion in vegetable oil until tender. Stir in the flour and garlic liquid spice until smooth. Slowly stir in evaporated skim milk.
Cook over medium heat until mixture comes to a boil and begins to thicken, stirring constantly. Remove from heat and stir in cheese, basil liquid spice, and black pepper.
Serve over hot cooked pasta.Servings: 1 1/2 cups