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Creamy Gluten-Free Fettuccine Alfredo Recipe with Chickpea Pasta

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A rich and velvety gluten-free fettuccine Alfredo made with chickpea pasta, offering a creamy, comforting dish perfect for cozy dinners and gluten-sensitive diets.

Ingredients

Scale
  • 8 ounces (about 225 grams) chickpea pasta
  • 4 tablespoons (about 56 grams) unsalted butter, softened
  • 3 large garlic cloves, minced
  • 1 cup (240 ml) heavy cream (can substitute with full-fat coconut milk for dairy-free)
  • 1 cup (about 100 grams) freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • Pinch of grated nutmeg (optional)
  • Lemon zest (optional)

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts/4 liters). Add 8 ounces (225 grams) of chickpea pasta and cook according to package instructions, usually 7-9 minutes for al dente. Stir occasionally to prevent sticking. Taste test near the end — it should be firm but tender. Drain well in a colander, reserving about ½ cup (120 ml) of the pasta water for later.
  2. While the pasta cooks, melt 4 tablespoons (56 grams) of unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for about 1-2 minutes until fragrant but not browned.
  3. Slowly pour in 1 cup (240 ml) heavy cream, stirring constantly. Bring to a gentle simmer and reduce heat to low. Let it thicken slightly for 3-4 minutes, stirring often — the sauce should coat the back of a spoon.
  4. Gradually sprinkle in 1 cup (100 grams) freshly grated Parmesan cheese while stirring. Keep the heat low to avoid clumping. The sauce will become creamy and smooth. If it’s too thick, add a splash of reserved pasta water to loosen it up.
  5. Add ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Taste and adjust seasoning as needed. For a subtle warmth, add a pinch of grated nutmeg if desired.
  6. Toss the drained chickpea pasta into the skillet with the Alfredo sauce. Use tongs or a large spoon to coat every strand evenly. If the sauce feels too thick, add a little more reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  7. Sprinkle 2 tablespoons chopped fresh parsley over the pasta and gently toss to combine.
  8. Serve immediately, optionally garnished with extra Parmesan and freshly cracked black pepper.

Notes

Cook chickpea pasta just shy of fully done as it continues cooking in the sauce. Keep heat low when adding cream and cheese to prevent curdling. Use reserved pasta water to adjust sauce consistency. Serve immediately for best texture. For dairy-free, substitute butter with olive oil, cream with full-fat coconut milk, and Parmesan with a vegan alternative.

Nutrition

Keywords: gluten-free, fettuccine Alfredo, chickpea pasta, creamy pasta, dairy-free option, comfort food, easy dinner

Find it online: https://sizzlesprout.com/creamy-gluten-free-fettuccine-alfredo-recipe-with-chickpea-pasta-easy-and-perfect/