Creamy Almond Flour Parmesan Pasta (Alfredo-Style)
Creamy Almond Flour Parmesan Pasta (Alfredo-Style)
Ingredients
For the Sauce
- 1/2 cup blanched almond flour
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 1/2 cups water
For the Pasta
- 12 ounces fettuccine, cooked according to package directions
- 1/4 cup unsalted butter, cubed
For Garnish
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a high-speed blender, combine the blanched almond flour, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, salt, and water. Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes. Scrape down the sides as needed.
⏱️ 3 min
- 2
Pour the blended sauce into a medium saucepan. Heat over medium heat, continuously whisking, until the sauce thickens to your desired consistency, about 5-7 minutes. Be careful not to let it boil vigorously.
⏱️ 7 min
- 3
While the sauce is thickening, ensure your pasta is cooked and warm. Place the warm, cooked pasta into a large mixing bowl. Add the cubed unsalted butter to the pasta and toss with tongs until the butter has melted and evenly coated the noodles.
⏱️ 3 min
- 4
Pour the freshly prepared warm creamy almond flour Parmesan sauce over the buttered pasta. Toss thoroughly with tongs until all the noodles are well coated in the rich, creamy sauce.
⏱️ 2 min
- 5
Transfer the creamy pasta to individual serving bowls or a large serving platter. Generously sprinkle additional grated Parmesan cheese over the top of each serving.
⏱️ 1 min
- 6
Finish with a sprinkle of fresh chopped parsley for color and a hint of freshness. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Almond Flour Parmesan Pasta (Alfredo-Style)
For the Sauce
- 1/2 cup blanched almond flour
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 1/2 cups water
For the Pasta
- 12 ounces fettuccine, cooked according to package directions
- 1/4 cup unsalted butter, cubed
For Garnish
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a high-speed blender, combine the blanched almond flour, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, salt, and water. Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes. Scrape down the sides as needed.
⏱️ 3 min - 2
Pour the blended sauce into a medium saucepan. Heat over medium heat, continuously whisking, until the sauce thickens to your desired consistency, about 5-7 minutes. Be careful not to let it boil vigorously.
⏱️ 7 min - 3
While the sauce is thickening, ensure your pasta is cooked and warm. Place the warm, cooked pasta into a large mixing bowl. Add the cubed unsalted butter to the pasta and toss with tongs until the butter has melted and evenly coated the noodles.
⏱️ 3 min - 4
Pour the freshly prepared warm creamy almond flour Parmesan sauce over the buttered pasta. Toss thoroughly with tongs until all the noodles are well coated in the rich, creamy sauce.
⏱️ 2 min - 5
Transfer the creamy pasta to individual serving bowls or a large serving platter. Generously sprinkle additional grated Parmesan cheese over the top of each serving.
⏱️ 1 min - 6
Finish with a sprinkle of fresh chopped parsley for color and a hint of freshness. Serve immediately.
⏱️ 1 min