You can only have so many spiralized zucchini 'noodles' and 'spaghetti squashes' before you start debating cheating with a rice-based gluten-free pasta in order to really hit that creamy pasta spot (not speaking from experience at all...) Many of you are already familiar with Cappello's line of Paleo products and no, they don't pay me to endorse them. Their Paleo Fettuccine is made from almond flour and will nail that pasta craving for good. Photos don't lie, does this not look like real pasta? Follow this recipe and you'll get a pasta in a creamy and buttery sauce. Vin blanc is basically a fancy way of saying white wine cream sauce aka make that social media post a tad more sophisticated (and tag Paleo Collective in your creation of course!)
Ingredient for sauce
2 medium shallot thinly sliced
3 garlic cloves minced
3 tbsp ghee
1-2 tsp fresh thyme
1 cup coconut cream divided
1/3 cups chicken broth
Splash of white wine
Splash of fresh lemon juice
1/4 tsp of chili flakes
1/4 cup fresh basil
Salt/ pepper to taste
1 pack of Cappello's Fettuccine
Purple mizuna and fresh oregano
Bring a large pot of water to boil to cook the pasta (add a pinch of salt to the water)
While you wait for the water for come to a boil, which takes a long while, in a small sauce pan, melt the ghee on medium heat
Add the garlic and shallot and lower- this will slowly sweat out the garlic and shallot and give it a sweet taste.
Add fresh thyme (always use fresh herbs not the dried ones on your spice rack)
When the garlic and shallot begins to light brown, add a splash of the white wine and lemon juice. Let it reduce to cook off some of that acidity (and alcohol)
Increase the heat and stir in the chicken broth and coconut cream- you can also buy canned coconut milk, put it in the fridge for a few hours, and scoop out the thick part that forms up top
Add fresh basil, chili flakes, and salt/ pepper to taste! Let it simmer for a few minutes
While your sauce is simmering, your water should by now be boiling and ready for you to throw in your Fettuccine! Follow the instructions on the packet (literally boil, cook, strain) A quick tip, set a timer for exactly 90 seconds, no more and no less. The pasta is perfect at this time. When you strain it, add a few teaspoons of olive oil to help it from clumping (an issue many have with gluten-free pasta
Once your pasta has been strained and transferred to a bowl, pour the sauce all over and garnish with fresh oregano leaves and purple mizuna.
Ps. You may think your sauce is looking really runny, that's fine! An almond flour base pasta will naturally start to absorb the sauce and give you the creamy and perfect texture!
Pps. Don't panic if you see the pasta slowly cooling and clumping, just mix the sauce in thoroughly when eating and you're golden!