Gluten-Free Quick & Easy Fettuccine Alfredo
Creamy, comforting, and weeknight-easy — this Gluten-Free Fettuccine Alfredo proves that gluten-free never means giving up indulgence. Tender gluten-free fettuccine is tossed in a rich, velvety Parmesan Alfredo sauce built with butter, cream cheese, milk, and plenty of fresh garlic for depth and warmth. Sweet onion, dried basil and oregano, and Chef Vedam’s Gluten-Free All-Purpose Seasoning Blend round out the flavor, while a finish of fresh parsley and extra Parmesan brings it all home.This is a no-fuss, no-compromise Alfredo that comes together quickly and delivers big, cozy flavor — perfect for busy nights, relaxed entertaining, or anytime you’re craving classic Italian comfort made Gluten-Free & Fabulous™.
Ingredients
- 1 lb. Gluten-Free Fettuccine Noodles
- 1 tbsp Salt
- 1 tbsp Olive Oil Extra Virgin
- 1 Sweet Onion (peeled, sliced, and diced)
- 2-3 tbsp Fresh Garlic (minced)
- 1 tsp Pepper
- 1/2 tsp Chef Vedam’s Gluten-Free All-Purpose Seasoning Blend
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 2 tbsp Butter
- 4 oz Cream Cheese (softened and cut into smaller cubes)
- 1 cup Milk
- 8 oz Parmesan (Fresh Grated: and more for garnish)
- 1 tbsp Fresh Parsley (for garnish)
Instructions
- Fill a pot with water and season it generously with salt (it should taste as salty as the ocean). Bring the water to a boil, cover the pot, and turn off the heat until ready to use.
- While the water is heating, measure and prepare all of the ingredients.
- Heat a large skillet until scalding hot, then add the olive oil. Add the onion with a pinch of salt and sauté over medium-low heat, stirring frequently, for 4–5 minutes. Add the garlic, pepper, Chef Vedam’s seasoning blend, basil, oregano, and butter, and continue to sauté for another 1–2 minutes to bloom the seasonings.
- Reduce the heat to low, then add the cream cheese and milk, stirring until the cream cheese melts and blends smoothly. Once everything is fully incorporated and smooth, add the freshly grated parmesan and stir to combine. Turn off the heat and cover the skillet.
- Turn the heat back on under the pasta water, and once it reaches a rolling boil, add the pasta, stirring a few times. Set a timer and test the pasta for 2 minutes before the manufacturer’s directions; you want it to be al dente. Remember, the pasta should be tender but still slightly firm, as it will continue to cook once added to the sauce.
- Transfer the pasta directly into the Alfredo sauce. Remember to reserve at least 1 cup of pasta water. If you prefer a thinner sauce, add 1 tablespoon of reserved pasta water at a time, stirring until the desired consistency is achieved.
- Taste the finished dish and adjust the seasoning as needed. Plate and garnish with additional freshly grated parmesan and chopped parsley. Enjoy!
Notes
Note: You will only see salt as an ingredient in the recipe to salt the pasta water. Remember, you are adding the pasta (and possibly some of the pasta water) to the alfredo sauce, and the parmesan is also salty. This may be all the salt you need for this recipe; but remember you are tasting at the end, and you can always add a little salt if needed at the end.
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