A delicious gluten-free dairy-free pasta alfredo.
Hello Community!
For fifteen years I lived a dairy-free life and a gluten-free life for five of those years. Those were challenging years, to say the least. Those were the days where you had to travel to large cities and specialty shops to find pre-packaged goodies and staples. Oftentimes it was a crapshoot on whether that $6.00 teeny tiny bag of pasta was actually going to taste anything like pasta… or disintegrate in the boiling water.
While I am no longer gluten-free or dairy free (read the story on nwafoodie) , ninety percent of the time I still gravitate towards gluten-free dishes. All those years proved to me that eating with limitations has merit. You learn to cook, for instance, because no longer can you mindlessly dial the pizza delivery guy or make something quick, easy, and simple as sandwiches or reach for the pint of ice cream if you had a sweet craving.
For those of you who are still living a gluten-free or dairy-free lifestyle or have a loved one who is, this recipe is for you. Actually, scratch that. This recipe is for all of us, including myself. It’s delicious and deliciousness knows no boundaries.
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup So Delicious dairy free coconut milk creamer
- ¼ cup Toffuti milk free Better Than Cream Cheese imitation cream cheese
- ¼ teaspoon sea salt
- 1/8 teaspoon black pepper
- 6 ounces gluten-free spaghetti or fettuccini
Instructions
- In a small saucepan over medium-high heat, add the olive oil, creamer, cream cheese, salt, and pepper. Stir approximately five minutes until bubbles appear and turn off heat. Cover.
- In a large pot, cook the pasta according to directions in boiling water for approximately twenty minutes until cooked al dente and turn off heat.
- Reheat alfredo sauce and add one tablespoon of the pasta water and stir.
- Using tongs, remove pasta from water and add to the alfredo sauce and mix until pasta is thoroughly coated with sauce.
- Serve and enjoy!
- Happy pasta eating.
