So apparently all of you out there seem to love alfredo sauce just as much as I do.
My Chicken Alfredo Baked Ziti and Skinny Fettuccine Alfredo recipes are sitting near the top of the leaderboard in blog statistics lately. And one of the most-asked questions in the comments and emails is when-oh-when I’m going to post a gluten-free recipe for the alfredo sauce. Actually, make that the skinny alfredo sauce, since I figured out long ago that delicious creamy alfredo sauces do not actually need to involve heavy cream.
Well for all of you gluten-free friends out there, today’s the day. This sauce is super easy to make, ready to go in less than 15 minutes, made with all-natural everyday ingredients (no special gluten-free flours). And the best part? I’m pretty positive none of your friends and family will even notice that it’s gluten-free.
Let’s do this.
First off, I have received a bunch of questions from readers over the past year about gluten-free pasta recommendations. I have tried quite a few, and at this point, my favorite is DeLallo’s Gluten-Free Corn & Rice Spaghetti. This isn’t a sponsored post — I just prefer some of the rice-based GF pastas, and DeLallo’s happens to be one of my favorites. So I used it in this recipe, and then happily enjoyed every bite.
Heads up, though, it’s very yellow thanks to that corn. It was practically glowing in these photos!
The sauce itself can be made in less than the time it takes your pasta water to boil. Simply saute some pressed (ideally) or minced garlic in olive oil. Then add a cornstarch and chicken (or veggie) broth slurry to the saute pan, along with some milk, and bring that mixture to a simmer. Add in some freshly-grated Parmesan, salt and pepper…
…and voila! It’s literally ready to go in no time!
Well, less than 15 minutes, which is basically no time since you need at least that long to bring your pasta water to a boil and cook the pasta.
Then just ladle it on top of your pasta…
…and mix it in as you eat it…
…or just toss your cooked pasta in the pan with the sauce and toss it before serving.
However you dish it up, this gluten-free alfredo sauce is guaranteed to be a winner. And since it is made healthier without heavy cream and unnecessary extra calories, it’s definitely a winner in my book.
Hope you enjoy it! And to all of you GF friends, thanks for waiting for this one. I’m happy to finally share it with you!
Gluten-Free Alfredo Sauce
Ingredients
- 1 cup chicken or vegetable stock (* see note below)
- 3 Tbsp. cornstarch
- 1 Tbsp. olive oil
- 4 cloves garlic, pressed or minced
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- (optional topping: chopped fresh parsley)
Instructions
- In a small bowl, whisk together stock and cornstarch until the cornstarch is dissolved. Set aside.
- Heat olive oil in a medium saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Pour in the stock-and-cornstarch slurry, and whisk until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute or two until thickened. Then stir in Parmesan cheese, salt and pepper until the cheese is melted. Season with additional salt and pepper if necessary.
- Remove from heat and use immediately.
- (*If you’re planning to toss this gluten-free alfredo sauce with pasta, I recommend using 12 ounces of gluten-free pasta cooked until al dente.)
- *If you are using store-bought stock, please check the label or research in advance, to make sure it is gluten-free. Quite a few of the store-bought brands contain gluten in them.
Did you make this?Let me know how it turned out in the comments below!
Used it ontop of my zucchini noodles! Loved it!
We’re so glad to hear that Hannah! :)
Be careful if you are cooking this for someone with Gluten intolerance.. many people Love to used canned chicken stock as opposed to making their own… MANY canned chicken stock brands contain gluten in them and are not certified gluten free. Be sure to read the label and research the chicken stock you use.. (or the best way.. Make your own homemade stock).
you might want to mention this in the recipe..
Thanks for your tip Christopher, this is good to know!
Absolutely fantastic! I added veggies and fresh clams to mine and it turned out great! Thank you very much! I’m very new to this gluten free lifestyle and was a little worried I was gpu g to have a hard time with Alfredo. Haha guess not, it was easier than I thought! Thanks again
Thanks Adam, so happy you liked this! The veggies and fresh clams sound delightful!
Looks yummy! I’ll make it with the cream because I need the calories, though.
As a note for those who are allergic to rice (like me): Ancient Harvest has quinoa pasta, made from corn and quinoa, which is delicious.
If you’re allergic to corn, you can try Banza or even quinoa itself as a pasta. (Or spaghetti squash, or julienned zucchini.) My mother also makes her own pasta from amaranth, chickpea, and teff flour.
Just some thoughts for folks with further allergies. :)
Yum! I might just do this tonight!
The ingredients list 3 Tbs of flour (how is this gluten free?) but the directions talk about corn starch which isn’t in the ingredients list. I think maybe a correction is called for.
Eek! Typo. Sorry about that — it should be cornstarch. Fixed now. :)
I’m an alfredo sauce loving girl and this looks sooo delicious!! Thanks for sharing!
This looks fantastic! Would it work to use fresh feta in lieu of parmesan? I have an abundance of feta right now!
My Gluten Free loving heart skipped a beat when I saw the title of the post….and continued skipping away when I got to the recipe! This sounds so good Ali.
And I am totally digging the color of those noodles! SO bright! Pinned!
Alfredo sauce is the best, no question there, but you are right, the heavy cream & butter restaurants add to it sock you with unnecessary calories. When you look at the calories in the Olive Garden version (ok, it’s delicious but still) Overall though, I lost 50 pounds using recipes like this, not going all crazy and saying…I will never eat a carb again” ….but instead saying, I can make small sacrifices that don’t even sacrifice flavor that much that help me keep that weight off. Can’t wait to try this. Looks so easy to do to.
Does any one know what the nutritional info for this is?