Wednesday, August 1, 2012

Gluten Free Pasta with Garlic Gravy

My last week in Wilmington (before my break) I went to an amazing Italian restaurant and had a big bowl of gluten free pasta and vegetables in a white wine sauce. This delicious flavorful sauce got me thinking…

what about gravy?

And so -

garlic gravy was born!

Rich, creamy gravy with garlic, basil, and cherry tomatoes.

garlic gravy 008

Topped with freshly grated parmesan. The gravy sauce coats the pasta and also pools around the edges…

Untitled

slurp it up with a spoon!

Bonus: It’s EASY to make and fast too!

Gluten Free Pasta with Garlic Gravy

adapted from Goddess of Scrumptiousness Recipes

You’ll need:

One box of gluten free pasta (I used Schar GF Fusilli)

2 1/2 cups gluten free chicken broth – BE SURE gluten free

1/4 cup salted butter (1/2 the stick)

2 tbsp. extra virgin olive oil

5 cloves of garlic – minced

2 tbsp. gluten free all purpose flour

handful of basil – chopped

1-2 cups cherry tomatoes – halved or quartered

salt and pepper to taste

parmesan cheese – shredded to top

Optional additions: steamed asparagus or broccoli, grilled chicken, sautéed mushroom

Start by melting the butter and olive oil in a large skillet or sauté pan over medium heat. Add the garlic and stir – let the garlic cook just until soft and fragrant. You don’t want the garlic to brown.

Once the garlic is soft, add in your gluten free flour and stir. Cook for one minute. Grab your whisk, and slowly add in your chicken broth – whisking to combine and break up lumps. Reduce your heat and let the sauce simmer until until the gravy has thickened. Once thickened, add in salt and pepper to taste – but go light on the salt. The parmesan cheese you top with is a bit salty too.

After adding salt and pepper, add in the basil, tomatoes, and any other optional additions. Stir well to combine and turn the heat to low until your pasta is ready.

Dress pasta with gravy – and you’re finished!

garlic gravy 007 

So flavorful and rich – without adding in any heavy cream or milk!

AND it makes GREAT leftovers! My lunch the next day was even more flavorful than the night before!

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Happy Wednesday!

I’ve been back at work at One World this week and I couldn’t be happier! It’s nice to be back, even if it’s just for a few weeks.

1 comment:

Kristy Fowler said...

I'm curious - What restaurant in Wilmington serves gluten free pasta?