I crave Alfredo from time to time, it’s full of garlic and cheese – how can I resist? There is this little local Italian restaurant that makes all their pasta in house, including a really good gluten free pasta – and they top one of their alfredo dishes with peas. That’s become one of my favorite Italian dishes now, and I wanted to make something similar at home.
In a large skillet over medium heat, melt the butter and add the garlic. Cut the cream cheese into cubes and add to the pan. Add a cup of the milk and occasionally stir letting the cream cheese melt into the milk. Add the rest of the milk, and parmesan cheese, stirring until smooth. Add in the salt and pepper – flour as needed for your preferred thickness. I’ve used between 1-3 tablespoons of white rice flour for mine. Stir until the flour is absorbed. Add on top the cooked pasta and top with peas. (I also really enjoy broccoli and fresh tomatoes on top.)
You can control the calories and fat in this dish quite a bit depending on the milk and cream cheese you use. I used 1% milk and regular cream cheese today. Fresh parmesan really makes a difference – the stuff in the green can won’t be as tasty. I also tried a different gluten free pasta today – and was pleased with the texture.