If you love pasta, this easy, creamy, gluten-free fettuccine alfredo with optional peperoncini is a delicious meal for any pasta lover! This mouthwatering ricotta Alfredo sauce is as any you would find in a restaurant!!
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Okay, y’all, I need to ask you where summer has gone. I just realized school starts back up in two weeks. I want to make the most of family dinner time by creating this easy recipe that is ready in under 30 minutes. Garlic, cheese, ricotta, olive oil, and cream make this pasta dish perfect for a family-friendly meal. You will also want to try this gluten-free Alfredo sauce recipe sometime!
This is a restaurant-quality dinner that the whole family will love. You can add shrimp, scallops, or chicken for some extra protein. My kids love this Cod Alfredo recipe, too. If you need a quick and easy meal idea, this is definitely it!!
Allergen Information:
This recipe is gluten-free, egg-free, soy-free, and nut-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Jovial Tagliatelle – These noodles are the closest things to real Italian noodles I have found. They hold onto the creamy Alfredo sauce beautifully. Trader Joe’s also has a gluten free tagliatelle.
- Ricotta Cheese – Ricotta adds to the creaminess to this ricotta Alfredo sauce.
- Heavy Cream – I would use heavy cream and not half and half.
- Leeks/Onion/Pepperonchini – Optional!
- Garlic – Use fresh or jarred minced garlic.
- Basil – Fresh is best, but dried basil is also fine.
- Parmesan Cheese and Olive Oil
This creamy fettuccine alfredo is such a huge hit with the kids. I can see this becoming one of our family’s go-to dinners!
Easy swaps:
- Add broccoli, asparagus, or spinach for added nutrition.
- Omit the ricotta for a more authentic alfredo sauce.
- My kids love it when I add pancetta or bacon!
Step-By-Step Photos and Directions:
Step 1: Chop the garlic, basil, and optional pepperoncini and leeks.
Heat a pan over medium heat and add oil, leeks (or onion), and garlic. Sauté for 5 minutes until the leeks are soft. Again, the onion, leeks, and pepperoncini are all optional for flavor.
Step 2: Add the ricotta cheese and mix in. I love using ricotta in my garlic cheese cream sauce because it thickens the sauce and clings to the gluten-free pasta well!
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Step 3: Add in fresh chopped basil and heavy cream and cook over medium-low heat, stirring frequently. Cook your gluten-free pasta as directed on the package. This gluten-free pasta tutorial is helpful if you want to avoid mushy pasta.
Step 4: Add in the parmesan and turn the heat down to simmer. Stir frequently.
Step 5: Add the cooked gluten free fettuccine or pasta to the cream sauce.
Step 6: Toss the pasta to coat it in the ricotta Alfredo sauce and serve it hot! My daughter makes a variation with a LOT of bacon. (It is pretty amazing, so feel free to add bacon to this creamy garlic fettuccine recipe.)
I used a gluten-free fettuccine made by Jovial for this recipe. You can really use any pasta you like. Trader Joe’s also carries gluten-free fresh pasta in its refrigerated section near cheeses. (Note: fresh pasta has a much shorter cooking time than dry pasta!)
Frequently Asked Questions:
You can use any gluten-free pasta in this gluten free fettuccine alfredo recipe.
The short answer is yes, you can make it dairy-free. So Delicious makes a dairy-free heavy cream. Coconut cream would add an off-flavor, so I would not recommend that. VioLife makes a delicious dairy-free parmesan cheese. Kite Hill makes a good dairy-free ricotta. Note the flavor will be a bit different using all dairy-free products.
Store leftovers in a large, airtight container in the refrigerator. The leftover pasta will keep fresh for up to 3 days. I would not recommend freezing gluten-free pasta.
Are you ready to take this journey with me? Feel free to drop by my Facebook Group Gluten Free Recipe Share, and let me know what you are making for dinner during the week! We can all get inspiration from each other!
More Gluten-Free Sauces For Pasta:
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If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Fettuccine with Creamy Garlic Sauce
Ingredients
- 1 box gluten free pasta * see note
- ½ cup heavy cream * see note
- ¼ cup parmesan * see note
- 1 cup ricotta
- 3 cloves garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons basil
- 3 tablespoons leek
- 6 peperoncini sliced
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Instructions
- Cook pasta per package directions.
- In a sauce pan, add olive oil. Let it heat for 1 minute over medium heat.
- Add garlic and cook for 2 minutes. Add leek and cook until softened.
- Add ricotta, salt, pepper, peperoncini, and cream. Sautee for 5 minutes, then add parmesan.
- Dump in cooked, drained pasta into the cream sauce. Mix to coat the pasta.
Video
Notes
- Note, every brand of gluten free pasta is made of different ingredients like rice, corn, and even legumes. They all have different cooking times so I highly recommend cooking your pasta to the directions on the box you have.
- You can make this recipe dairy-free. I advise using Silk Heavy Cream, Kite Hill dairy-free ricotta, and VioLife parmesan cheese.
- The peperoncini, leeks/onions and ricotta are all optional. Leave them out if you prefer a more traditional fettuccine alfredo sauce.
- Fun swaps include adding broccoli, asparagus, shrimp, scallops, or chicken to add more protein and vegetables.
- This alfredo will keep 3-4 days in an air-tight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This Alfredo is amazing and super easy to whip together! I left out the peppers & leeks but the sauce came together so nice. I also put a “little bit” more cheese in it. Chefs kiss
I am so glad you loved this sauce. My kids thought it was magic when they were little b/c it made veggies taste better.
Can you make this ahead and freeze them?
Hi Taylor, gluten free pasta really doesn’t freeze well so I wouldn’t advise it.