Gluten Free Alfredo
by: claire cary
This gluten free alfredo is rich, creamy, cheesy and so easy to make. It comes together in under 30 minutes and has the same nostalgic taste of your restaurant favorite but without the gluten!
Ingredients
- 12 ounces gluten free fettuccine
- ¼ cup unsalted butter
- 1 tablespoon minced garlic
- 1 ½ cups half and half
- 1 ½ cups fresh grated parmesan cheese
- ½ teaspoon parsley
- ¼ teaspoon salt or to taste
- parsley to serve
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- In a medium skillet, melt the butter over medium heat. Once melted, add in the garlic and saute for about 2-3 minutes or until golden brown.
- Reduce the heat to low and slowly whisk in the half and half. Whisk in the parmesan, salt and black pepper until the cheese melts. The sauce will thicken from the starch from the pasta, so don't worry if it seems a bit thin right now.
- Add your cooked pasta to the sauce and toss to combine. Taste and add more salt if desired.
- Garnish with fresh chopped parsley and serve with my air fryer chicken cutlets.
Notes
Parmesan is a naturally pretty salty cheese, so I don't usually add more than 1/4 teaspoon- if anything at all. I suggest starting with a very small amount and adding only more as needed.
Pre-grated parmesan can sometimes contain anti-caking agents, so I find fresh grated is best and melts much better into the sauce.
Serving: 1bowl / Calories: 601kcal / Carbohydrates: 67g / Protein: 24g / Fat: 34g / Cholesterol: 88mg / Sodium: 850mg / Fiber: 2g / Sugar: 4g / Vitamin C: -2mg
