Gluten Free Broccoli Alfredo
Growing up, I loved Fettuccini Alfredo but I don’t eat it quite as much these days because it’s not exactly the healthiest meal. That’s why I’m so excited about this recipe for homemade Gluten Free Broccoli Alfredo!
Not only is this recipe full of the rich creamy flavor your family loves, but it also has vitamin-packed broccoli and gluten-free pasta. You could even sub non-dairy milk and cheese for a lactose free version.
This Broccoli Alfredo is a better-for-you spin on a classic dish that you can feel good about serving to your kids. And they’ll gobble it right up! Now that’s what I call a win-win!
Gluten Free Broccoli Alfredo Ingredients
- 7 oz Gluten free elbow macaroni
- 2 Cups broccoli florets
- 1½ Cup milk
- 3 Tablespoons cornstarch or arrowroot powder
- 2 Garlic cloves, minced.
- 1 Tablespoon olive oil
- ½ Cup parmesan cheese
- 2 Tablespoons parsley, chopped (optional garnish)
- Salt and pepper to taste
Directions
Boil lightly salted water in a pot.
Add the pasta to the pot and cook according to the packaging instructions. (We love Ancient Harvest Quinoa Organic Elbow Pasta, Gluten-Free, 8 oz)
While it cooks, chopped the broccoli and steam it for 5 minutes.
In a small bowl, mix cornstarch with 2TB water until it forms a paste (use more or less water as needed).
In a medium saucepan, mix the garlic, olive oil, cornstarch, salt, pepper, and milk. Stir until thickens.
Add the parmesan cheese and broccoli. Stir for 4 minutes.
Once the pasta is done, drain it, serve in bowls, and pour the sauce.
Top with parsley (optional garnish).
Serve and enjoy.
Tip: Add a bit of goat cheese for an extra layer of flavor!
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Gluten-Free Broccoli Alfredo
A kid-friendly (and healthier) version of an Italian food classic! This Homemade Gluten Free Broccoli Alfredo will be a new family favorite dinner!
Ingredients
- 7 oz Gluten free macaroni
- 2 Cups broccoli florets
- ½ Cup chicken stock
- 1½ Cup milk
- 3 Tablespoons cornstarch
- 2 Garlic cloves, minced.
- 1 Tbsp olive oil
- ½ Cup parmesan cheese
- 2 Tbsps parsley, chopped
- Salt and pepper to taste
Instructions
- Boil lightly salted water in a pot.
- Add the pasta to the pot and cook according to the packaging instructions.
- While it cooks, chopped the broccoli and steam it for 5 minutes.
- In a saucepan, mix the garlic, olive oil, cornstarch, salt, pepper, and milk. Stir until thickens.
- Add the parmesan cheese and broccoli. Stir for 4 minutes.
- Once the pasta is done, drain it, serve in bowls, and pour the sauce.
- Top with the parsley. (optional)
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 420mgCarbohydrates: 34gFiber: 4gSugar: 7gProtein: 12g
Where does the chicken stock come in?
Hi Cheryl – thanks for pointing that out! It’s actually not needed for this recipe, so I’ll remove it from the ingredients list.