Penne Alfredo

My original penne Alfredo recipe has it all – wine, garlic, cream. But it's missing one thing. LECTINS! Make it.

The creamy, garlicky sauce over al dente noodles provides the perfect base for grilled pasture-raised chicken or wild-caught salmon. Read on for the recipe.

This recipe incorporates the mother of French sauces, bechamel. It's not as foreign as it sounds. Actually, it's quite easy to make. The sauce comes together beautifully for this authentic tasting Alfredo without the lectins.

Now, if you're ready to make it from scratch, let's go!

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The Recipe

LFG Penne Alfredo

Prepare pasta using basic recipe or use a Package of Big Green Millet Penne

4 Cups Water

4 Tbsp French Butter

3 Garlic Cloves (minced)

1 Tbsp Tapioca Starch

1 tsp Salt

1/2 tsp White Pepper

1 Cup Organic Heavy Cream

1 Cup Dry White Wine

1/2 Cup Parmigiano-Reggiano (grated)

Step 1: Cook Pasta

Add pasta to 4 cups you've brought to a rolling boil. Boil 2 minutes (or 7 minutes for Big Green) until pasta is al dente. Drain and plate over a bed of organic super greens.

Step 2: Make Alfredo Sauce

In a saucepan on low heat, melt butter. Whisk in minced garlic, starch, salt, and white pepper to form a roux paste. Whisk in cream, wine, and cheese. Boil thicken. Pour hot sauce over plated noodles.

Serve with a delicious grilled protein of choice. Salmon and chicken both work really well. And, of course, pair with the rest of that white wine you used in the recipe.

ENJOY!

Lectin Free PASTA & NOODLES MIX 32oz.

$24.00

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