Can easily be made into gluten-free if you can find a GF pasta. =)
- two 8 ounce (225g) boxes of fettuccine or penne pasta
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (2.8g) or desired amount of fresh chopped garlic
- 1 cup (235ml) alternative milk beverage
- 4 teaspoons (10.5g) corn, tapioca, or arrowroot starch
- 1/4 cup (15g) chopped fresh parsley
- Cook noodles according to package directions, stirring frequently to ensure even cooking. Strain noodles and rinse with cold water. (erm...I never rinse noodles since I heard Curtis say not to...)
- While noodles are cooking, heat the oil in a saucepan and saute the garlic. In a large bowl, whisk together the milk alternative and starch. Pour into the saucepan with the sauteed garlic and oil; bring to a boil over medium heat until thickened.
- Rinse noodles with hot water and strain into a bowl. Pour warm sauce over noodles. Sprinkle with parsley or chives.
Allergy Proof Recipes for Kids p. 124
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