Gluten Free Fettuccine Alfredo
Servings
2Serving size
2 ounces pasta with sauceThis recipe can easily be multiplied and leftovers are fair.
Serve with Caesar Salad or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini or Sauteed Spinach or Sauteed Spinach with Roasted Garlic
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 cup Chickpea flour |
| 3/4 cup 2% milk (chilled) |
| 1 ounce Semisoft goat cheese |
| 1 ounce Parmesan cheese (grated) |
| 4 quart Water |
| 4 ounce Whole Wheat Fettuccine (or gluten-free pasta) |
Instructions
While the pasta is cooking heat the olive oil in a ten-inch non-stick skillet over medium heat and add the minced garlic.
Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.
Add the garbanzo flour slowly and cook for about one minute.
Stir continuously to blend the oil and flour. Cook for about two minutes stirring continuously.
Slowly add the cold milk, whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.
Add the goat cheese and whisk as it melts. When the sauce is smooth, add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.
When the pasta is cooked, drain well and then add the pasta to the alfredo sauce, tossing to coat thoroughly. Serve immediately.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
Sauteed Spinach with Roasted Garlic
Place the olive oil in a large skillet over medium high heat. Coarsely chop the cloves of garlic and add to the pan. Sauté for about 1 minute. Add the spinach, butter, salt, pepper and nutmeg. Cook for about 3 minutes and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Garbanzo flour is a perfect thickening agent for white sauces such as the base for this Alfredo. Beyond being gluten free, the flour is easier to cook with because it is less likely to clump like white wheat flour will.
The nutrition facts in this recipe use corn pasta. This is a great choice and one that is popular in Spain. I prefer the gluten free pastas made with quinoa flour. They hold up better and have a nice nutty flavor and a bit more fiber.