Gluten Free Fettuccine Alfredo
Craving your favorite Italian restaurant's Fettuccine Alfredo? This classic rich and creamy Gluten Free Fettuccine Alfredo will take care of that. This gluten-free pasta dish is made with a delicious Alfredo sauce of parmesan, heavy cream, and garlic. Who knows, you might even say this is better than your favorite restaurant’s Alfredo!
Makes: 4-6 servings
Show Me How
Walk Me Through It
1
Bring large pot of water to a boil (for the pasta)
2
Crush and mince the garlic
3
Wash and chop the broccoli.
4
In a sautee pan over medium-low heat, brown garlic lightly in the olive oil (only takes a minute or so…don’t let it scorch!)
5
Add butter and let it melt.
6
Add pasta to boiling water. Cook to al dente (about 8-10 minutes). Drain when done.
7
To the garlic/butter pan, add heavy whipping cream,
8
and whisk.
9
Add salt and pepper. Whisk.
10
Bring only to a simmer, whisking. Simmer 5 minutes, whisking frequently. Avoid boiling as this can cause your sauce to be grainy.
11
Slowly add parmesan to sauce, 1/3 at a time, allowing for melting between each addition. Whisk quickly. Continue simmering/whisking until sauce has thickened.
12
As sauce is thickening, prepare a double-boiler.
13
When water is steaming, add in broccoli.
14
Steam broccoli and drain when cooked to desired tenderness.
15
When sauce has reached desired consistency, add pasta.
16
Stir.
17
Gently stir in broccoli.
Yay! Time to eat!
Serve immediately!
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GLUTEN FREE FETTUCCINE ALFREDO
The Recipe:
INGREDIENTS
1 stick butter
2 cups heavy cream
1 cup (about 4 oz.) good parmesan cheese, shredded (not from a canister!) Parmigiano-Reggiano if possible
1/4 tsp. salt
1/2 tsp. black pepper
2 large cloves garlic
2 Tbsp. extra virgin olive oil
8 oz. Gluten free fettuccini (or your favorite GF pasta)
broccoli
DIRECTIONS
Getting Ready:
Bring large pot of water to a boil (for the pasta)
Crush and mince the garlic
Wash and chop the broccoli
Let’s Get Started:
In a sautee pan over medium low heat, brown garlic lightly in the olive oil (only takes a minute or so…don’t let it scorch!)
Add butter and let it melt.
Add pasta to boiling water. Cook to al dente (about 8-10 minutes). Drain when done.
To the garlic/butter pan, add heavy whipping cream, salt, and pepper. Whisk.
Bring only to a simmer, whisking. Simmer 5 minutes, whisking frequently. Avoid boiling as this can cause your sauce to be grainy.
Slowly add parmesan to sauce, 1/3 at a time, allowing for melting between each addition. Whisk quickly.
Continue simmering/whisking until sauce has thickened.
As sauce is thickening, prepare a double-boiler.
When water is steaming, add in broccoli.
Steam broccoli and drain when cooked to desired tenderness.
When sauce has reached desired consistency, add pasta and stir.
Gently stir in broccoli.
Serve immediately.
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
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