Gluten Free Pasta Recipe - Alfredo Sauce

A couple of weeks ago Dayna mentioned she'd like to know how to make alfredo sauce. Well, I learned! I was intimidated because I've heard cheese sauces are tricky but it's super easy.

There are 2 versions I've tried: a regular one and a lower-fat one that was less rich but still tasty.

For the regular one, use:

1/4 c. butter
1 c. heavy cream
1 clove of minced garlic or a shake of garlic powder
1 c. parmesan cheese
1/2 c. mozzarella cheese

I heated the butter, garlic, and cream on med-low heat until the butter melted, then stirred in the cheese until it melted. Threw in a bunch of cracked pepper, a few shakes of salt, and a splash of the wine I was drinking. I let it heat for a minute, while stirring, and served it over penne rice pasta since those are the only noodles I had. I sprinkled some parsley over it one time, and some Italian seasonings another time. Both tasted good.

For the lower fat one, I used:

3 T. butter
2 T. flour mix
1 c. milk
same amounts of garlic & cheeses

I melted the butter, then stirred in the flour until it formed a paste. I slowly stirred in the milk and heated that up for a minute. I threw in the cheese and other ingredients the same way as before. If you are drinking wine (as I do when I cook), splash a bit of that in too. The wine will help to keep the mixture smooth. Since it's a white sauce I would use white wine. Put it over pasta and enjoy!

Oh- for a non-veggie version, saute some chicken in a bit of olive oil and Italian seasonings and toss that with the sauce before you serve it.

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9 COMMENTS:

Anonymous said...

you. are. the BEST!

I have canned alfredo for this week but will try that next time. YAY!!!

-Dayna

AUGUST 20, 2019 3:47 PM

Anonymous said...

So I finally made the alfredo and... omg YUM! better than any jarred alfredo I've ever had

-Dayna

JANUARY 26, 2019 10:11 PM

Jonesy said...

I just made this for about the third time, and I wanted to let you know how much we love it in our family. So simple and rich. Yum.

MARCH 2, 2019 8:19 PM

Anonymous said...

Made this tonight. Poured it over some GF corn pasta and some bacon. Delicious. Thank you.

JULY 16, 2019 1:48 AM

Jen said...

What's the "flour mix" you use to make the roux for the lower-fat version? I have some quinoa flour, brown rice flour, and coconut flour at home. Would any of those (or a combination of those) work? I'm new to the gluten-free world, and I am wary about which flours will work in certain recipes!

APRIL 30, 2019 6:36 PM

Emily Tapio said...

I'm 12 and GF and it was my turn to make dinner so i found this recipe made it added chicken breasts and noodles OMG that was sooooooooooooooooooooooooooooooooo good my whole family asked for the recipe.

AUGUST 14, 2018 8:49 PM

Mello said...

mine's on its way - I'll letcha know how things go! :D

SEPTEMBER 6, 2018 8:25 PM

Mello said...

IT IS AMAZING! I also added some Caribbean spices and a lot more garlic. It is to DIE for :D

SEPTEMBER 6, 2018 9:03 PM

Anonymous said...

Oh, my.God! like this was the best thing I've had in a long time. freakin delish! I made it exactly as you did w/the wine and pepper and salt over gluten-free Fettucine noodles with garlic/salt/pepper in butter browned chicken bites and broccoli! ugh. I cannot ever make this again though, so freakin fattening-ONLY for special occasions. will try the low-fat version next time. it rules!

DECEMBER 8, 2018 12:19 AM

Gluten Free Breakfast Recipe - Vegan Fruit Crumble

One of the hardest things about being diagnosed with Celiac and having to go gluten-free had everything to do with breakfast. I mean, I was a creature of habit – if you gave me a New York-style water boiled bagel with a smear of cream cheese, I was a happy girl. Of course, I would ALWAYS have a stomachache after eating my beloved bagel and I would always blame myself for eating too much. This went on my friends, for years. Little did I know that it had nothing to do with quantity and everything to do with gluten.

Oh well, those days are gone. I still have a bagel now and then, always gluten-free and almost always homemade (by me). The cream cheese is another story. I can still eat the gummy white stuff if I want to, but the repercussions are rarely worth it.

So, where am I going with this? I’m heading straight for thinking outside of the bagel box. For the last 4 1/2 years, I’ve been exploring other breakfast possibilities, including pancakes, and waffles, and hot cereal, and scrambled tofu, and yes, the occasional homemade bagel. But lately, I’ve been obsessed with my Fruit Crumble, inspired by Sweetly Raw, a blog that I’ve just become acquainted with. Heather, of Sweetly Raw, posted about her Mango Berry Crumble, and it might as well have had my name in the subtitle. You see, in the past few years, when I’ve felt ambitious, I would take the time to make Muesli. But it always involves lots of cutting and chopping before the spoon goes into my mouth. And I’m not always in the mood. My iteration of Heather’s Mango Berry Crumble is a simpler version of my Muesli. And so, I couldn’t be happier.

What I’ve been doing is making the crumble mixture and sticking it in the frig. And then on the mornings when I’m in the mood, I just throw some fruit in a bowl, top it with the crumble, and pour some homemade almond milk over the whole shebang and I’m in heaven. Total heaven, I tell you.

Heather, we don’t know each other, but thank you!!!! Not only for the recipe but for the template. I bet you could easily add or substitute other nuts or dried fruits. For example, the original recipe didn’t include pistachios, but they marry beautifully with dates, so it was natural for me to include them.

One more thing this concoction is equally delicious without the almond milk and would make a great, light dessert.

Breakfast Fruit Crumble


1 cup walnuts
1/4 cup pistachios
1/2 cup pitted dates
1/2 cup shredded, unsweetened coconut
1/3 cup rolled oats (be sure they’re gluten-free)
1/4 tsp vanilla extract
Bowl of fruit
Almond milk (or milk of choice)

Throw all the crumble ingredients (walnuts through vanilla) into your food processor. Combine until the mixture is crumbly. Spoon over a bowl of the fruit of your choice (this morning I used blueberries, strawberries, and mango), add almond milk.