Alfredo sauce is a very famous pasta sauce in Italian restaurants in the United States, with a rich and creamy texture. The traditional recipe calls for using large amounts of butter, making the dish greasy and heavy. If you want to try a light version, replace the butter with skim milk and use cornstarch to thicken the sauce and make it creamy. In the case of a vegan or dairy-free diet, the recipe can also be adapted using cashews and nutritional yeast, which allow to obtain the characteristic creamy consistency of the sauce.
Ingrediants
Milk Based Alfredo Sauce (Gluten Free)
- 1 cup (120 ml) of chicken or vegetable broth
- 3 tablespoons of cornstarch
- 1 tablespoon of extra virgin olive oil
- 4 cloves of garlic, pressed or chopped
- 1 cup (120 ml) of skim milk
- 90 g of grated Parmesan cheese
- ½ teaspoon of salt
- 1 pinch of black pepper
- 350 g of gluten-free fettuccine
Dairy Free Alfredo Sauce (Vegan)
- 1 tablespoon of extra virgin olive oil
- ½ cup (60 g) of chopped shallots
- 1 pinch of whole sea salt
- 1 cup (120 ml) of water
- ½ cup (60 g) of shelled cashews
- 2 teaspoons of lemon juice
- 1 pinch of white pepper
- 1 teaspoon unfortified nutritional yeast
- 3 pinches of nutmeg
- 2 whole cloves of garlic
- 350 g of cooked fettuccine
Steps
Method 1 of 2: Replace Butter with Milk (Gluten Free)
Step 1. Measure the cornstarch and pour it into a small bowl
Pour in the broth. Beat the ingredients until the cornstarch is well incorporated, then set the bowl aside.
If you use purchased chicken or vegetable broth, check the label to make sure it's gluten-free - some brands contain it
Step 2. Measure the olive oil and heat it in a medium skillet over medium-high heat
Add 4 cloves of pressed or chopped garlic and sauté for 60 seconds. Stir it from time to time.
Step 3. Carefully pour the cornstarch mixture into the pan and whisk it quickly until the sauce begins to look smooth
Add the skim milk and keep whisking - the ingredients should blend perfectly.
Step 4. Once it comes to a boil, adjust the heat to medium-low and let the sauce simmer for 1-2 minutes
It will be ready once it has acquired a thick, rich and creamy consistency.
Step 5. Add Parmesan, salt and pepper
Mix the ingredients until they are completely incorporated; the cheese should melt. Taste the sauce and, if desired, season with salt and pepper.
Step 6. Use it immediately to season the pasta
Cook 350 g of fettuccine (use the gluten-free ones to stay themed) al dente. Drain the pasta and serve it on the plate. Pour the sauce over the noodles with a ladle and serve them immediately.
Make Parmesan, salt and pepper available for diners
Method 2 of 2: Gluten Free Alfredo Sauce (Vegan)
Step 1. Measure the extra virgin olive oil and pour it into a saucepan
Put it on the stove and adjust the heat to medium-high. Let the oil warm up.
Step 2. Finely chop the shallot and place it in the saucepan
Sauté for 4-5 minutes, stirring occasionally. Once wilted, season with sea salt if desired.
Step 3. Carefully remove the shallot from the saucepan and place it in the jug of a high-powered blender
Measure and add the water, cashews, lemon juice, white pepper, unfortified nutritional yeast, nutmeg, and garlic. Secure the lid.
Step 4. Blend the ingredients for about 60 seconds on high power until smooth
The sauce should take on a smooth, creamy consistency.
Step 5. Pour the sauce into a saucepan and let it cook over low heat for 2 minutes, stirring constantly
Once heated, examine the consistency. Is it too dense? Add some water and mix it well.
Step 6. Remove the saucepan from the heat and stir the sauce one last time
Use it to season the noodles you have served with the help of a ladle. Serve the pasta immediately. It goes well with white wine and a salad.
