Whether you’re looking for a quick and easy dinner for date night or weeknight, this healthy and delicious Gluten & Dairy Free Alfredo will hit your dinner table in just 30 minutes and is sure to wow whoever you’re dining with!
Gluten & Dairy Free Alfredo
This recipe is not only delicious, but it’s made with all real ingredients and comes together in about 30 minutes. It’s super easy and requires very little brain power and prep but the taste will have you thinking otherwise. This recipe is creamy, light and comforting all at once and is perfect for anything from a special occasion to a Wednesday night dinner with the family.
Make it Your Own
This recipe is great for meeting the needs of multiple dietary preferences! If you’re vegan, use avocado oil or olive oil instead of ghee and leave out the prosciutto and chicken. Vegetarians can also leave out the protein. If you’re not worried about gluten, go ahead and use whatever pasta you’d like. On a round of Whole30? Swap the pasta for spaghetti squash and double check all of your labels for compliant ingredients!
When it comes to gluten free pasta, I always use Jovial Foods. Their pasta is so good that even the biggest gluten lover wouldn’t know it’s made with rice or cassava! Click here to use their store locator to find some near you, or just shop their pastas online!
Hungry for more?
For the Whole30 version of this recipe, click here! Also, if you’re looking to add some delicious and easy breaded chicken for a yummy source of protein, grab my recipe for my Cassava Flour Breaded Chicken here!
Follow along!
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
Gluten & Dairy Free Alfredo
Ingredients
- 1 box gluten free pasta (I use Jovial Foods)
- 1 lb cooked chicken breast (optional)
- ½ cup frozen peas
- 1 package prosciutto
- 3 cloves garlic, minced
- ½ fresh lemon juice, squeezed
- 1 14 oz can full fat coconut milk
- 2 tbsp tapioca starch
- 1 tbsp water
- 1 tbsp avocado oil, ghee (free of lactose, not dairy) or olive oil
- salt & pepper, to taste
Instructions
- Prepare pasta accroding to the box instructions. I use Jovial Foods gluten free pasta.
- While baking, prepare your chicken and peas, if you’re using them. I like using my Cassava Flour Breaded Chicken with this alfredo recipe.
- Add chopped prosciutto and garlic into a skillet on the stove and sauté with your oil or ghee for a few minutes.
- Pour in your coconut milk and stir, getting rid of all clumps. Your sauce will start to bubble and thicken.
- Squeeze in fresh lemon to the sauce and incorporate.
- In a small bowl, whisk together your tapioca starch and water to form a thickening paste. Add this to your sauce and stir completely.
- Add your drained noodles to your skillet and gently incorporate into the sauce.
- Stir together and add in your peas. Add salt and pepper to taste and serve warm.
This is a must try if you’re a sucker for Italian and creamy comforting dishes. You would never know it’s dairy free! I made this for a family dinner night and my dad is super picky- he had seconds! I love the coconut milk substitute for cream.
Hi Ashley! Always a major compliment when dads approve of better for you dishes, right?! Thanks for making and sharing with your family!