What’s not to love about a generous bowl of fettuccine tossed in a creamy vodka sauce?
Better yet, here is my gluten, dairy and guilt free version! So what makes this non-dairy version creamy?
…Cauliflower. Yup, you read that correctly.
My good friend Ally told me she makes an alfredo sauce using puréed cauliflower, and this just about blew my mind. Not only does this emulate a creamy consistency, but it’s also an excellent and sneaky way to add vegetables into the meals of picky eaters.
While having food allergies has motivated me to try foods I was previously unfamiliar with (such as quinoa), I still miss and crave my old time favourites that I used to enjoy before being diagnosed with various allergies. As for anything alla vodka, it is unquestionably on my list of weaknesses.
Although there are some convenient alternatives found in supermarkets now more than ever, such as frozen gluten-free/dairy-free mac and cheese, I like to avoid processed foods and prefer to prepare my own meals so I can have more control over what goes in my body.
So for the next little while, I will be posting a series of delicious classics and favourites (minus the naughty gluten and dairy stuff). If you have any favourite meals that you would like me to makeover for you, please send me your comments and suggestions and I will do my best to accommodate you. I love connecting with you guys!
Thanks for reading,
Milk & Marigolds xo
Fettuccine alla Vodka (Gluten & Dairy-Free)
Prep Time: 25 minutes Cook Time: 1 to 1½ hours Serves: 4 Author: Milk and Marigolds
375g (18 oz.) of fettuccine style g-free corn pasta (I love the brand: Le Veneziane Italian)
1½ sweet onions, diced
2 cloves garlic, minced
⅓ cup of extra virgin olive oil
4 oz. of gluten-free vodka
796ml (28 fl oz.) can of organic crushed tomatoes
¾ cup of warm water
100g pancetta, cut into small cubes
4 large spring onions (green onions), sliced
Salt to taste
½ cup of chopped flat-leaf parsley (garnish)
6 cups of cauliflower florets
½ teaspoon of cracked black pepper
1½ gluten-free stock cubes (I used chicken)
2 tablespoons of hot water (to dilute the stock cube)
1 tablespoon of vegan butter
1. Boil a medium size pot of water and cut up 6 cups worth of cauliflower florets. Add the florettes to the boiling water. Bring the water down to a simmer and cook until the cauliflower is tender. Drain.
2. In a cup or small bowl, add 2 tablespoons of hot water and the stock cube. Allow stock to dilute.
3. In a blender or food processor, add the drained cauliflower, cracked black pepper, butter and diluted stock. Purée until smooth and creamy. Set aside.
4. In a medium pan, add the olive oil. On a medium heat, warm the oil and then add the diced onions and sauté for several minutes before adding the garlic. Do not overcook the onions or garlic (do not brown).
5. Add half the tomatoes and all the vodka to the pan. Stir for about 5 minutes before adding the remainder of the tomatoes. Add the ¾ cup of warm water. Bring down the heat to low and stir when needed. Keep the lid on to help retain the liquid of the sauce. I like to cook the sauce for at least 1 hour.
6. In a pan, on medium heat, add the cubed pancetta and fry until mostly crisp. At this point, add the sliced spring (green) onions until just slightly browned. Set aside for later.
7. Right before the sauce is ready, add the corn g-free pasta to a large pot of salted boiling water. Stir often. Note: corn pasta requires much less cooking time than regular wheat pastas. Strain once al dente.
8. Add the puréed cauliflower to the red sauce and stir until dispersed. If the sauce is too thick, slowly add some hot water until the consistency is to your liking. In the strained pasta pot, add enough sauce to coat the pasta and then gently toss (corn pasta is a little more fragile than wheat, toss carefully). Add the spring/green onion and the crispy pancetta.
9. Plate and garnish with freshly chopped flat-leaf parsley. Add pepper or salt to taste.
Can’t locate a g-free fettuccine? Use another g-free pasta like penne!
Copyright © 2014. Milk & Marigolds