A creamy gluten free alfredo sauce made with just 3 simple ingredients and no flour! We’re also sharing the best gluten free pastas and our favorite pasta pot – you’re going to love it.
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Carbs get a bad rap these days, but our family LOVES anything pasta! Our go-to pasta dish is fettuccine with a gluten free alfredo sauce. Everyone in our family of 6 will eat it without complaining (hallelujah!) and the recipe we’re sharing today is so ridiculously easy to prepare that this mama doesn’t mind it either 😉
After going gluten free due to a food allergy diagnosis almost 7 years ago, it’s taken our family a while to trust pasta again. The first few gluten free varieties we tried turned to mush annnnnd may have ended up in the garbage.
Luckily, there are some fantastic options now when it comes to gluten free pasta, and below we’ll share our favorites. Before we get into that, let’s talk about 2 things that make this recipe for gluten free Alfredo sauce a total success.
First, the sauce.
While a lot of alfredo sauce recipes use flour as a thickener, we wanted this recipe to be super simple. So all you’ll need is cream, freshly grated parmesan cheese, and some garlic.
You can use any form of garlic you have on hand – fresh, jarred, frozen, or even garlic powder or garlic salt.
The only thing we’re picky on is the cheese. In order to get the right consistency and taste, we really recommend using a fresh block of parmesan which you can find in the deli section of your grocery store. Pre-grated parmesan is usually mixed with some kind of starch which will give your sauce a viscous texture.
Second, the pot.
You might be thinking that the pot you use won’t make that big of a difference, but we promise that you’ll LOVE this one!
Bialetti recently sent us the pasta pot pictured above, and we couldn’t be happier with it! The design is a unique oval shape so that you can fit spaghetti or linguini noodles inside the pot without the ends sticking above the water.
The pot is beautiful and sturdy, but lightweight enough to pack for a weekend trip so you have something safe to cook in. It also has a non-stick interior.
Our favorite feature is the lid because you can strain the pasta right in the pot by twisting the lid! No need to worry about using a designated gluten free colander or doing extra dishes. When the pasta is done, you simply twist the lid to seal it and tilt the pot to drain the water.
Because gluten can hide inside the holes of a colander, it is recommended that people who eat gluten free (espeically if they have celiac disease) use a dedicated gluten free colander. By using the Bialetti Pasta Pot as your designated gluten free pot, you won’t have to even worry about a colander!
For more information about this pot and Bialetti cookware, you can visit their website www.Bialetti.com
MAKING THIS RECIPE??? Snap a photo and tag @LifeAfterWheat on social media – we love seeing what you make!
Gluten Free Alfredo Sauce
Yield 6 servings
Fettuccine Alfredo is one of the EASIEST and most popular dinners, and this recipe for Gluten Free Alfredo Sauce has only 3 simple ingredients.
1 cup cream
1 cup freshly grated Parmesan cheese (not packed)
1 clove garlic, minced
1 package gluten free pasta, cooked and drained - See notes for recommendations
- In small saucepan, heat cream over medium heat, stirring often. Watch it closely and when you start to see steam, begin to add the parmesan cheese.
- Add parmesan cheese about 1/4 cup at a time, whisking until the cheese has melted before adding more.
- Once all cheese has been added and is melted, add garlic. Serve over prepared pasta.
- Refrigerate any leftovers. You can re-heat in the microwave or on the stove, it reheats well and works best if stored separately from any leftover pasta.
GLUTEN FREE PASTA WE RECOMMEND FOR THIS RECIPE:
- Ronzoni Rotini or Penne (available at a lot of stores including Walmart)
- American Beauty Rotini or Penne (we've only seen this at Walmart)
- Barilla Linguini (we've only seen this at Smith's)
- Gluten Free Spaghetti from any of the above brands will do, also!
TIPS FOR PREPARING GLUTEN FREE PASTA:
- Watch pasta carefully and test often. Set the timer for 1 or 2 minutes before the shortest cooking time and test it often. Gluten Free pasta will finishes cooking quickly and goes from crunchy to mushy much faster than regular pasta.
- When pasta is done, drain and serve immediately. If you won't be serving immediately, rinse pasta under cold water and toss with a tablespoon or two of oil.
- Gluten free pasta doesn't refrigerate well. If you must refrigerate leftovers, when you reheat you'll want to add a bit of water and reheat slowly in the microwave. Top it with parchment or wax paper, and cook at 50% power until it is warm.