Gluten-Free Spaghetti with Creamy White Sauce
Indulge in the comfort of Gluten-Free Spaghetti with Creamy White Sauce, a luscious and satisfying meal that’s perfect for anyone craving a rich, flavorful pasta dish without gluten. This recipe features tender gluten-free spaghetti dressed in a velvety sauce made from a blend of milk, heavy cream, and gluten-free flour, infused with the warm, savory notes of garlic, Parmesan, and a hint of nutmeg. With easy steps to create a smooth roux and a luxurious white sauce, this dish is not only simple to prepare but also customizable with dairy-free alternatives. Serve it garnished with fresh parsley for a touch of color and freshness. Whether you're gluten-intolerant or just looking for a delightful twist on a classic favorite, this creamy pasta is sure to become a weeknight staple!
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Recipe Information
Ingredients
- 12 oz gluten-free spaghetti
- 4 tbsp unsalted butter
- 3 tbsp gluten-free all-purpose flour
- 2 cups whole milk or dairy-free milk
- 0.5 cups heavy cream or dairy-free cream alternative
- 2 cloves garlic, minced
- 0.75 cups grated Parmesan cheese or dairy-free Parmesan
- 0.125 tsp nutmeg, ground
- 0.5 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp parsley, finely chopped (optional garnish)
- 1 tsp olive oil
Instructions
Bring a large pot of salted water to a boil and add the gluten-free spaghetti. Cook according to package instructions, usually about 9–12 minutes, until al dente. Drain the pasta, drizzle with 1 teaspoon of olive oil to prevent sticking, and set aside.
In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Sprinkle the gluten-free all-purpose flour over the melted butter and garlic, whisking constantly to form a smooth roux. Cook the roux for about 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the milk, whisking continuously to avoid lumps. Follow with the heavy cream or dairy-free alternative. Continue to whisk the mixture until it thickens, about 3–5 minutes.
Stir in the grated Parmesan cheese (or a dairy-free substitute), ground nutmeg, salt, and black pepper. Continue to cook for another 2 minutes, ensuring everything is fully incorporated and the sauce is creamy.
Combine the drained spaghetti with the creamy white sauce. Toss gently until the pasta is evenly coated.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 4141 mg | 180% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 29.8 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2656 mg | 204% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
