My children insist that everything that comes out of my kitchen bear a name, even if that name has little or no meaning to them at the get-go. Since it is, at times, a work in progress and therefore not yet worthy of the eventual name, I resist their demands as best I can. “What’s this?” is often met with an answer of, “Dinner.” This lightened up gluten free Alfredo sauce is, indeed, a finished work—but calling it Alfredo sauce may be misleading as it’s made with more than just the usual butter, cream and Parm. That most basic of American restaurant-style white sauces is just too heavy for me to enjoy, and I thought you might feel the same.
A few more ingredients are all it takes to lighten up this gluten free Alfredo sauce enough for it to be rich and impossibly creamy without knocking us out with its heft. As an added bonus, it also has more depth of flavor.
Oh, and about those gluten free fettuccine noodles… They’re not nearly as easy to come by as I had hoped. I was able to find a brown rice version in my local health food store, but they were overpriced and just not very good. So I took one for the team and mail-ordered some Notta Pasta brand gluten free fettuccine noodles (aff link). It’s delightful, but holy cow is it expensive. ? Since the best part is the sauce itself, I’d say go with spaghetti.
Lightened Up Gluten Free Alfredo Sauce
3 tablespoons (42 g) unsalted butter, chopped
3 cloves garlic, smashed and peeled
1/4 cup (35 g) gum-free gluten free flour blend (23 g superfine white rice flour + 8 g potato starch + 4 g tapioca starch/flour)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper (or white pepper if you have it)
2 cups (16 fluid ounces) chicken or vegetable stock
12 ounces dried gluten free fettuccine or spaghetti pasta
1/2 cup (4 fluid ounces) lowfat milk
1/2 cup (4 fluid ounces) heavy cream
3 ounces Parmigiano Reggiano cheese, finely grated
Chopped fbresh flat-leaf parsley, for serving
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.
While the pasta is boiling, add the milk, cream and grated Parmigiano Reggiano cheese to the sauce, and mix to combine. Keep the sauce warm over very low heat until the pasta is finished boiling. Drain the pasta, add it to the sauce and toss to combine. Serve immediately, sprinkled with parsley.