As seen on every box of Big Green Organic millet penne, my original penne Alfredo recipe has it all – wine, garlic, cream. But it's missing one thing. LECTINS! Make it.
Penne Alfredo is my best-selling pasta kit. But you don't have to buy it from my online store to enjoy it. You can also make it from scratch. The recipe is on the side of every Big Green Organic millet penne box. And now it's also on the blog. 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.
In my opinion, Big Green has the best lectin free pasta available. And, when they asked me to provide them with a recipe for the side of their box, it felt like a Lou Gehrig Wheaties moment. Yes, he was the first in a long string of Wheaties cereal box covers. And hopefully, I am the first of many featured recipe creators on Big Green pasta boxes.
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.
If you're just not into making it from scratch, you can order a 6-pack of the past kits, with noodles and garlic sauce in the bag. Get it delivered to your door within the U.S. Here's the link: LFG Penne Alfredo 6-pack | Mysite (lectinfreegourmet.com)
Now, if you're ready to make it from scratch, let's go!
LFG Penne Alfredo
(1) 8.8 oz 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 7 minutes 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, starc