CREAMY 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...

Click to watch this easy step-by-step video!
ADVERTISEMENTS

WANT TO SEE MORE?

Thank You For Subscribing!

GLUTEN FREE RECIPE LOCATED BELOW - PLEASE SCROLL DOWN 

WALK ME THROUGH IT...

STEP 1
Bring large pot of water to a boil (for the pasta)
STEP 2
Crush and mince the garlic
ADVERTISEMENT
STEP 3
Wash and chop the broccoli
STEP 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!)
STEP 5
Add butter and let it melt.
STEP 6
Add pasta to boiling water. Cook to al dente (about 8-10 minutes). Drain when done.
STEP 7
​To the garlic/butter pan, add heavy whipping cream...
STEP 8
...and whisk.
STEP 9
Add salt and pepper. Whisk.
STEP 10
Bring only to a simmer, whisking. Simmer 5 minutes, whisking frequently. Avoid boiling as this can cause your sauce to be grainy.  ​​
ADVERTISEMENT
STEP 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.
STEP 12
As sauce is thickening, prepare a double-boiler.
STEP 13
When water is steaming, add in broccoli. 
STEP 14
Steam broccoli and drain when cooked to desired tenderness. 
STEP 15
When sauce has reached desired consistency, add pasta.
STEP 16
Stir.

YAY...TIME TO EAT!

Gently stir in broccoli. 
Serve immediately! 
ADVERTISEMENT

READY TO MAKE SOME GLUTEN FREE FETTUCCINE ALFREDO?

Before you get started, visit my Amazon Store to shop for everything you need!  Find great cookware, mixing bowls, and so much more!

THE RECIPE...
​GLUTEN FREE FETTUCCINE ALFREDO

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:
  1. Bring large pot of water to a boil (for the pasta)
  2. Crush and mince the garlic
  3. Wash and chop the broccoli

LET'S GET STARTED:
  1. ​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!)
  2. Add butter and let it melt.
  3. Add pasta to boiling water. Cook to al dente (about 8-10 minutes). Drain when done.
  4. To the garlic/butter pan, add heavy whipping cream, salt, and pepper. Whisk.
  5. Bring only to a simmer, whisking. Simmer 5 minutes, whisking frequently. Avoid boiling as this can cause your sauce to be grainy.
  6. Slowly add parmesan to sauce, 1/3 at a time, allowing for melting between each addition. Whisk quickly.
  7. Continue simmering/whisking until sauce has thickened.
  8. As sauce is thickening, prepare a double-boiler.
  9. When water is steaming, add in broccoli.
  10. Steam broccoli and drain when cooked to desired tenderness.
  11. When sauce has reached desired consistency, add pasta and stir.
  12. Gently stir in broccoli.
  13. 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 :)

PRINTABLE VERSION OF THIS RECIPE:

WANT TO LEAVE A COMMENT?

​Please leave all comments in the “Comments” section of the YouTube video. Thank you! 
ADVERTISEMENT

*** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL*** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.*** THANK YOU.