Fettuccine Free Pasta Recipe

Boil water

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon salt.

Cook fettuccine

Add 12 oz gluten-free fettuccine to the boiling water and cook according to package instructions for al dente (typically 7–10 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare aromatics

Mince 3 garlic cloves and measure out dairy components and grated Parmesan so they're ready to add.

Sweat shallot and garlic

In a large skillet over medium heat, add 1 tablespoon olive oil and 3 tablespoons unsalted butter. When butter melts, add the minced shallot (or small onion) and cook 1–2 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring to prevent browning.

Make roux

Sprinkle 1 tablespoon gluten-free all-purpose flour (or cornstarch) over the shallot/garlic and stir continuously for 1 minute to cook the raw flour taste. This forms a light roux.

Add liquids

Slowly whisk in 1.5 cups whole milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until thickened, about 3–5 minutes. If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency.

Finish sauce

Reduce heat to low and stir in 3 tablespoons grated Parmesan, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg. Taste and adjust seasoning.

Wilt spinach

Add 3 cups baby spinach to the sauce and toss until wilted, 1–2 minutes. If the pan looks dry, add 1–2 tablespoons reserved pasta water to help the spinach melt into the sauce.

Combine pasta and sauce

Add the drained fettuccine to the skillet with the sauce. Toss gently with tongs to coat evenly. If the sauce is too thick, add reserved pasta water 2 tablespoons at a time until the sauce clings to the noodles in a silky way.

Brighten and garnish

Stir in 1 teaspoon lemon juice and the lemon zest. Sprinkle chopped parsley and 1/4 teaspoon red pepper flakes, adjusting to taste. Finish with an extra tablespoon of grated Parmesan if desired.

Divide pasta among plates or bowls and serve immediately while warm. Offer extra Parmesan, black pepper, and red pepper flakes at the table.