Lighter Gluten Free Alfredo Sauce

5 from 2 votes

This lighter gluten free alfredo sauce has just the right blend of milk & stock for a delicious, flavorful dish that doesn't weigh you down.

Prep Time15

Cook Time10

Course: Sauce

Cuisine: Italian

Keyword: lighter gluten free alfredo sauce

Servings: servings

Author: Nicole Hunn

Ingredients

3 tablespoons unsalted butter chopped
3 cloves garlic smashed and peeled
¼ cup gum-free gluten free flour blend (23 g superfine white rice flour + 8 g potato starch + 4 g tapioca starch/flour)
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (or white pepper if you have it)
2 cups chicken or vegetable stock
12 ounces dried gluten free fettuccine or spaghetti pasta
½ cup lowfat milk
½ cup heavy cream
3 ounces Parmigiano Reggiano cheese finely grated
Chopped fresh flat-leaf parsley for serving

Customary - Metric

Instructions

Bring a large pot of salted water to a rolling boil.
In a medium-sized heavy-bottom saucepan or skillet over medium heat, melt the butter. Add the garlic cloves and sauté, turning the cloves over occasionally, until the garlic is fragrant (about 3 minutes). Remove and discard the garlic.
Add the gum-free flour blend, whisk to combine and cook just until the mixture begins to simmer. You don’t want any browning, as this is a white sauce. Add the salt and pepper, and whisk to combine.
In a slow, steady stream and while whisking constantly, pour the stock into the pan. Continue to whisk occasionally and cook until the mixture just begins to thicken and the mixture coats the back of a spoon (about 6 minutes).
While the sauce is cooking, boil the pasta to an al dente texture according to the package directions.

Notes

Nutrition information is an estimate per serving for just the sauce, without the pasta. It is an estimate provided as a courtesy and should not be relied upon.

Nutrition