Gluten-Free Garlic Parmesan Pasta
This creamy and flavorful gluten-free garlic parmesan pasta is perfect for a quick weeknight dinner. It's easy to make, satisfying, and delicious.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large skillet
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Grater or microplane
Ingredients
- 12 oz gluten-free pasta such as rice or chickpea pasta
- 4 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes optional
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or dairy-free cream for a lighter version
- to taste Salt
- to taste Pepper
- Fresh parsley chopped for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
- In the same pot or a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- If desired, sprinkle in the red pepper flakes to add some heat. Stir for another 30 seconds.
- Lower the heat and add the heavy cream to the skillet, stirring to combine. Allow it to simmer gently for 3-4 minutes, letting it thicken slightly.
- Stir in the grated Parmesan cheese and mix until well combined. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Season the sauce with salt and pepper to taste. Add the drained pasta to the skillet and toss it in the creamy garlic Parmesan sauce until evenly coated.
- Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Notes
For a vegetarian option, ensure the Parmesan cheese is made without animal rennet.
Feel free to add cooked vegetables like spinach, broccoli, or cherry tomatoes for added nutrition and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or cream to loosen the sauce.