Happy National Fettuccine Alfredo Day!

February 7, 2019

This pasta dish has always been my favorite. So creamy and delicious. Problem was that whenever I ordered it in restaurants I would feel instantly sick after two bites in. When I went dairy free it was hard, but worth it. Andnow that I've created my own alfredo sauce recipe that is gluten and dairy free I would like to share it with all of you.

My Alfredo sauce

• 2 TBSP shortening/vegan butter alternative

• 2 TBSP brown rice flour

• 1 tsp tapioca starch

• 2 cup almond milk

• salt and pepper

• 1/2 tsp garlic powder

• 1/4 tsp oregano

• 1/4 tsp paprika

• 4 oz Follow Your Heart Dairy free Parmesan style shredded cheese alternative

Instructions:

1. Melt the shortening completely, in a medium saucepan over medium heat.

2. Add the flour and tapioca starch, whisk together.

3. Add the seasonings.

4. Add 1 cup of the milk slowly, whisking while you add it. Once it thickens and starts bubbling, add the remaining 1 cup of milk slowly while whisking.

5. Turn the heat up to medium-high. Stir occasionally while it cooks. It will thicken.

6. Once the sauce has thickened, dump the parmesan in and stir until completely incorporated.

7. Take off heat and pour over desired noodles.

(I used the Barilla brand Gluten-free noodles. They can be found at Walmart or Winco.)

Happy Cooking!