February 27, 2013

Gluten Free Pasta With Cream Sauce & Herbs

This is a recipe for a simple cream sauce that is so versatile.  Use it for Gluten-free  pasta & rice, chicken and seafood. I even serve it with my Island Pork Tenderloin.  I double and triple the recipe for later uses and to make your we have plenty of sauce for the meal. 

  • 2 TBSP. butter
  • 1 clove of garlic, crushed and minced
  • 1 1/2 cup white wine
  • 1 cup of heavy cream
  • Salt and fresh ground pepper
  • Tarragon or other herbs of choice 
  • Gluten-free pasta of choice.  I prefer corn and rice based.
  1. Melt butter in a saute pan. 
  2. Add garlic. Saute 1 minute. 
  3. Add wine and reduce to about half. 
  4. Add cream, salt and pepper, HERBS.


  • Add about 1 cup of the pasta water to the sauce.  
  • Reserve 1 cup of  sauce before putting pasta directly onto sauce in the sauce pan.  Coat the pasta, and garnish with pine nuts, cheese, herbs.  
  • You may even squeeze a bit of fresh lemon to liven up the flavors. 
  • I also have added a small amount of BBQ sauce for a rustic pasta dish that uses grilled chicken.
  • You may add a good tomato paste for a pasta "pink" sauce.
  • I may keep it vegetarian and add sliced, blanched vegetables.  This would make it a traditional "Pasta Primavera".  My favorite vegetables to use would be: yellow squash & carrots, sliced and cut on the diagonal, small broccoli florets,slivered onion and snow pea pods.   
  • Sometimes a nice crunch is a pleasant surprise in a pasta dish.  Use pine nuts for a pleasant  addition.

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