Tuesday, April 24, 2012

Gluten Free Creamy Alfredo

Yesterday was a LOOOONG day. Going away for the weekend was cuh-razy fun but now I’m up to my eyeballs in laundry and gunk that needs to be cleaned! Not to mention a BIG project at work that needs to be finished by Wednesday.

By the time I made it home last night I wanted COMFORT food! It was a chilly, gray day in Durham, so I was of course craving carby goodness.

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Creamy Alfredo with Sautéed Mushroom and Kale

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I know what you’re thinking. Man Marlow, I don’t see much about pasta on the blog.

Yep. You’re right. There’s a very good reason for that. Pasta is delicious and it turns me in to a Carby Monster who eats half a box and regrets it in the morning. So I make it sparingly. And when I do make it, I start with a salad and pump it up with veggies.

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I wanted to add roasted tomatoes to this dish, but alas, they were moldy Sad smile

Best part about the above bowl? It took less than 30 minutes to throw together!

I used Schar Tagliatelle gluten free pasta and Classico Alfredo Sauce for short cuts. Sauteed the mushrooms on low for 15 minutes and then threw in the kale.

The key for me with kale: Chop it up! I chop it tiny, so the bites are more mellow and less bitter.

Have you tried Schar pastas? I found this when I was at bestie’s house. Her Earth Fare stocks the best gluten free products. They are slowly but surely becoming my new favorite brand for carbs! Between that gluten free baguette and this noodle, they’re making their mark!

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Off to the gym! I’m going to need that energy!!