Description
A quick, gluten-free roasted garlic alfredo sauce that is creamy, rich, and ready in under 20 minutes. Perfect for weeknight dinners, this sauce uses a microwave hack for the garlic to save time without sacrificing flavor.
Ingredients
Scale
- 1 whole head of garlic (or 8–10 large cloves)
- 4 tablespoons unsalted butter
- 1 ½ cups heavy cream
- ¼ cup chicken or vegetable broth (low-sodium)
- 2 tablespoons dry white wine (optional)
- 1 ½ cups freshly grated Parmesan cheese
- Freshly cracked black pepper
- 1 pound gluten-free pasta (e.g., brown rice penne or corn rotini)
- 1 tablespoon salt (for pasta water)
Instructions
- Prep the garlic: If roasting, preheat oven to 400°F, cut top off garlic head, drizzle with oil, wrap in foil, and roast for 40 minutes. For a quick version, microwave the whole head for 3 minutes, let cool for 2 minutes, squeeze out cloves, and mash into a paste.
- Sauté the garlic: Melt butter in a large skillet over medium heat. Add garlic paste and stir constantly for 1-2 minutes until fragrant and golden, but not brown.
- Build the sauce: Pour in white wine (if using) and simmer for 1 minute. Add heavy cream and broth. Stir to combine and bring to a gentle simmer. Do not boil vigorously.
- Add the cheese: Reduce heat to low. Gradually add grated Parmesan, a handful at a time, stirring constantly until melted before adding more. This should take about 3 minutes.
- Cook the pasta: While sauce simmers, boil gluten-free pasta in salted water according to package directions. Reserve 1 cup of starchy pasta water before draining.
- Combine and finish: Add drained pasta to the skillet with the sauce. Toss over low heat for 1 minute. Add reserved pasta water as needed to reach desired consistency. Season with black pepper and serve immediately.
Notes
Do not use pre-grated cheese as it contains anti-caking agents that prevent smooth melting. Always grate cheese fresh. Do not rinse gluten-free pasta; the starch helps thicken the sauce. If the sauce is too thick, add reserved pasta water. For a lighter version, substitute half-and-half for heavy cream. Do not freeze this sauce as dairy tends to separate upon thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 3
- Protein: 10
Keywords: gluten-free alfredo, roasted garlic sauce, quick dinner, creamy pasta sauce, weeknight meal, dairy-rich, easy recipe