Gluten-Free Alfredo Sauce
Gluten-Free Alfredo Sauce is a gluten free sauce. For 33 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 64 calories. This recipe serves 10. Head to the store and pick up salt, cornstarch, olive oil, and a few other things to make it today. 433 people found this recipe to be delicious and satisfying. This recipe is typical of Mediterranean cuisine. It is brought to you by Gimme Some Oven. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 28%. Try Gluten Free Pasta : Chicken Alfredo, Gluten And Dairy Free Alfredo Lasagna, and Gluten Free Cauliflower Alfredo Penne for similar recipes.
Servings: 10
Ingredients:
1/4 tsp. black pepper
3 Tbsp. cornstarch
4 cloves garlic, pressed or minced
1 cup low-fat milk (I used 1%)
1 Tbsp. olive oil
3/4 cup freshly-grated Parmesan cheese
1/2 tsp. salt
1 cup chicken or vegetable stock
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
In a small bowl, whisk togetherstockand cornstarch until the cornstarch is dissolved. Set aside.Heat olive oil in a mediumsaute 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.)
Step by step:
1. In a small bowl, whisk togetherstockand cornstarch until the cornstarch is dissolved. Set aside.
2. Heat olive oil in a mediumsaute pan over medium-high heat.
3. Add garlic and saute one minute, stirring occasionally, until fragrant.
4. Pour in the stock-and-cornstarch slurry, and whisk until smooth.
5. Whisk in milk, and bring the mixture to a simmer.
6. 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.
7. 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.)
Nutrition Information:
covered percent of daily need
