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A white bowl filled with creamy gluten-free fettuccine pasta, topped with fresh parsley and grated parmesan cheese.
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Gluten-Free Garlic Parmesan Pasta

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 485kcal

Ingredients

  • 12 oz gluten -free brown rice or corn-based fettuccine
  • 2 tablespoons unsalted butter
  • 4 cloves fresh garlic, finely minced
  • 1 cup heavy whipping cream (36% fat)
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup dry white wine (e.g., Pinot Grigio)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh Italian parsley, finely chopped

Instructions

  • Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
  • Add gluten-free pasta and cook according to package instructions until al dente, usually 8 to 10 minutes.
  • While pasta cooks, melt butter in a large sauté pan over medium-low heat.
  • Add minced garlic to the butter and sauté for 60 seconds until fragrant but not browned.
  • Increase heat to medium and add white wine, simmering until the liquid is reduced by half to concentrate flavors.
  • Whisk in the heavy whipping cream and bring to a gentle simmer for 3 minutes to slightly thicken.
  • Gradually whisk in the Parmesan cheese until fully melted and an emulsified sauce forms.
  • Drain the cooked pasta and immediately transfer it into the sauté pan with the sauce.
  • Toss the pasta continuously for 1 to 2 minutes over low heat to allow the sauce to adhere to the noodles.
  • Season with salt and black pepper; garnish with fresh parsley and serve immediately.