450gGluten Free Fettuccine Noodles *I use Rizopia fettuccine rice noodles, but you can sub with all zucchini noodles for grain free, low-carb
Optional Toppings
1sprigFlat leaf, Italian Parsleychopped
1pinch Maldon Sea Salt Flakes
1pinchFreshly Ground Pepper
INSTRUCTIONS
Alfredo Sauce
Add half and half cream to a skillet or large pot and heat over medium-low heat, add in cream cheese cubes and whisk until melted.
473 mL Half and Half Cream (10%), 120 g Cream Cheese, cut into cubes
Whisk in sea salt, nutmeg and white pepper. Simmer on low for 5 mins.
3/4 tsp Maldon Fine Sea Salt, 1/2 tsp Freshly Ground Nutmeg, 1/4 tsp Ground White Pepper
Slowly stir in grated parmesan and cheddar cheeses. Simmer on low and mix continuously until all cheese has melted and is incorporated (about 5 mins).
50 g Parmesan Cheese, grated, 50 g Aged White Cheddar Cheese
Cook Noodles
If using gluten free pasta, cook according to package instructions.
450 g Gluten Free Fettuccine Noodles
Zucchini Prep
Make zucchini fettuccine noodles by using a vegetable peeler (see link in post above for a detailed video and written guide).
2 medium Zucchini - cut into noodles
Use zucchini noodles raw or slightly cooked. To cook, drizzle olive oil into a pan and warm over medium-high heat. Add zucchini noodles and toss continuously for 1-2 mins maximum. The noodles should be just warmed cooked. They will slightly soften but will still be al dente. Remove from heat and add to dish immediately. Do not overcook or let sit in the hot pan as they will become mushy.
1/2 tsp Olive Oil
Create your dish
Toss the gluten free noodles with the Alfredo sauce, then add zucchini noddles and gently toss again.
Add optional toppings and enjoy hot!
1 sprig Flat leaf, Italian Parsley, 1 pinch Maldon Sea Salt Flakes, 1 pinch Freshly Ground Pepper