Growing up Mom used to make Fettuccine Alfredo as an accompaniment to her Turkey Cutlets. I've broken out the recipes into separate posts for benefit of those looking for one or the other.
Please note, this recipe is for 8oz of pasta however, some GF brands come in 12oz or 16oz. In that case, the recipe easily scales up (by half for 12oz and double for 16oz).
Fettuccine Alfredo
Ingredients:
8oz Gluten Free Fettuccine
1 cup rice milk
2 Tbsp GF flour
3 Tbsp Vegan Parmesan Cheese
3 Tbsp olive oil
Cook the pasta according to the manufacturer's directions. Meanwhile in a sauce pan, heat the olive oil over medium heat. Add the flour and stir until it starts to brown. Add vegan Parmesan and rice milk while continuing to stir. Allow to thicken stirring occasionally. If it finishes thickening before the pasta is done, remove from heat until pasta is done (you'll need to reheat it once the pasta is ready). Drain the pasta and cover with sauce.
Makes 3-4 side dish servings.
6 comments:
Have you tried almond milk? I would think that rice milk would be too sweet.
I don't really find rice milk to be sweet. I tried almond milk once (unrelated to this dish) and found it had too much particulate matter in it (a little grit in the bottom so to speak). I've got some hemp milk from Whole Foods at home that I'm using currently. Seems richer/thicker than the rice milk but no verdict yet.
not to be rude. but how can you claim the recipe to be dairy free when it uses parmesan cheese?
It's vegan Parmesan cheese, it uses mainly soy
Almond milk makes for a thicker and creamier Fettuccine Alfredo Sauce. Companies today are doing a much better job of filtering their almond milk and you don't get that grit at the bottom anymore!
I also like to make a dairy free alfredo sauce for use in a main dish. Here's my recipe for Dairy Free Chicken Alfredo.
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