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.

Notes:

• 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.