Gluten Free Alfredo Sauce and Pasta

So I'm not gluten intolerant and I don't know if I could even handle it if I was considering how much I love white rice and noodles! lols  I've been learning which foods have gluten in them and it's like practically in everything except meats, veggies and fruits.  But for those that are gluten intolerant, it's great to know there are a lot of alternatives out there.  My hubs has hypothyroidism, meaning his thyroid underproduces the thyroid hormone, which affects his metabolism.  As a result, he's sometimes a little sluggish and it's not as easy to lose weight as say someone who doesn't have it.  He isn't really overweight but I swear he's been on the mission to lose ten pounds for the past few years.

My hub's friend's girlfriend also has hypothyroidism and told my hubs that ever since she went gluten free she has been feeling a lot more better in her body.  Now the hubs knows it's not realistic for him let alone both of us to go completely gluten free.  But he would like to go gluten free when he can so like the supportive wifey that I am, I have been buying gluten free bread and snacks.  We eat pasta and rice about once a week so I bought gluten free pasta as well.  I've been experimenting more with making some gluten free baked goods and meals like the alfredo sauce.  I'm definitely always open to more suggestions and recipes!

Gluten Free Pasta and Gluten Free Alfredo Sauce with Spinach and Mushrooms

Serves 2 adults and a toddler

Adapted from www.gimmesomeoven.com

Ingredients

1 cup chicken or vegetable broth

3 Tbsp cornstarch or gluten free flour

1 Tbsp olive oil

4 garlic gloves, minced

1 cup low fat milk

3/4-1 cup parmesan cheese (I used 1 cup since I loooove cheese!)

1 cup chopped spinach

1/2-1 cup chopped mushrooms

Dash of sea salt

Dash of black pepper

Fresh chopped parsley or basil (optional)

Instructions

1. In a bowl, whisk together the broth and cornstarch or flour until it is dissolved and set aside.

2. Heat olive oil in a small pan over medium heat.  Add spinach and mushrooms and saute for about a couple of minutes, when you see the spinach start to wilt.  Add in the garlic and saute for another minute.  Set aside.  

3. In a medium pan, pour the stock and cornstarch or flour mix into the pan and stir until smooth.  Stir in the milk and let the mixture simmer for another minute or two until thickened.

4. Add in the parmesan cheese, salt and pepper.  Stir until cheese is melted.

5. Add in the mushrooms and spinach, remove from heat.

6. Toss in your favorite gluten free pasta and top with chopped parsley or basil if desired.

Notes

If your broth is not homemade, like mine was not, don't forget to read the label and make sure it is gluten free.

If you aren't a vegetarian, this is delicious with grilled chicken!

To make this even healthier, you can make the alfredo sauce out of cauliflower.  I'll share the recipe on another post :-)