A healthy veggie-packed, grain-free rotini pasta alfredo that you won’t know is gluten-free or vegan! The ultimate comfort food dinner recipe you can make to nourish the whole family (and get them to eat brussels sprouts)!
You read that right! A hearty delicious pasta alfredo that’s not only gluten-free, but vegan and grain-free! Sometimes the craving for a nice pasta dish is just too strong to ignore. And I can’t even tell you the last time I ate any alfredo pasta. Years and years and years! 10 maybe? Even longer than the 7+ years I’ve been gluten-free! So a healthy allergy-approved remake had to happen, and fast!
Thinking back though, I always felt so sick after eating a dish like pasta alfredo. Mostly, one of those pre-celiac gluten things that I never noticed as a child. But I also had a terrifying experience at an Italian restaurant once. It was one of those family things, and being in an Italian family, we always go to big Italian restaurants. I was super young, and a pasta loving little girl. Of course I order the decadent fettuccine alfredo.
Now, if you haven’t been living under a foodie rock your entire life, you know that fettuccine is long noddle, like spaghetti, but a tad wider and flatter. The perfect shape for choking. That’s right; living on the edge even when I was a kiddo! Now, my mom is a fanatic about choking. She says it’s her worst fear (for good reason). So I learned at a young age to NEVER talk while eating, chew completely, and take small bites. I mean, this was the woman who peeled the skin off grapes and cut them into tiny pieces for us.
Now, I’ve never choked before, up to that point, and this wasn’t full on choking. But a slimy slithering noodle rope can be a death trap for anyone, even the most careful eater. From what I can remember, I was minding my own business, probably taking a break from playing my game boy or fooling around with my brother at the table in the noisy crowded reserved room we had at the restaurant. It was on of those long tables too, and I think my mom was sitting across from me, but not paying attention to my brother and I, since everyone was having side conversations with so many people being there.
I don’t know how it happened, but one second I was eating my noodles (obviously not cut up, which I should have had my mom do to those long noodles of death), and I swallow my bite, and then heart-stopping fear. You know when you think you’ve fully chewed and swallowed, but it only goes half way down your throat? Like, noodle half down my throat, half not. O that horrifying feeling!
Getting gross here, but I’m pretty sure I had to end up pulling the noodle out of my throat/mouth. Needless to say, I’m alive…but the memory haunts me! I always associate fettuccine alfredo with choking now. I don’t even know if my mom actually remembers the incident, but I so, and I’m forever scared. My brother actually “legit” choked on a carrot once when we were younger. This time my mom, I and him where at the dinner table at home and bam, he starts shocking on a COOKED carrot. I’m pretty sure that event scared me more than it did him to! (Of course my mom freaked). So, lessons here, always chew, chew, chew and swallow mindfully, no distractions! At least now I know safety and first aid (CPR and the Heimlich) so I can save anyone…hopefully. Also, you are only “actually” choking if you can not make a sound, breath, or cough. If that happens and if that happens when you’re alone, you’re supposed to run into a high counter or table to try and create a force to dislodge the obstruction. (Don’t worry about breaking ribs…your life if more important!)
So now, to appease this craving for pasta, specifically alfredo, I had to keep this dish “safe”. I chose to use pretty and “short” rotini pasta instead of the long flat noodles of death! This way it’s a bit safer for everyone at any age, eating style, choking-prone, etc. And the beautiful rotini I chose to use? Banza, of course! Meaning this pasta is not only gluten-free, but grain-free as well with the power of the king bean!
And I didn’t stop there either! I used purred cauliflower this time (not celeriac root) for the sauce in all its creamy veggie glory! But to take this yet another step further and make it ultra-healthy and satisfying, the humble brussels sprout makes a little green spotlight appearance! Yummy, beans, veggies, in a non-choking form! A winning weeknight Italian dinner? Yes! Rotini pasta alfredo for the whole family to enjoy!
Rotini Pasta Alfredo with Shaved Brussels SproutsPrint
Rotini Pasta Alfredo With Shaved Brussels Sprouts
A healthy veggie-packed, grain-free rotini pasta Alfredo that you won’t know is gluten-free or vegan! The ultimate comfort food dinner recipe you can make to nourish the whole family (and get them to eat brussels sprouts)!
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Italian
- Cooking pasta according to package directions, rinse, and pour back into the pot.
- In a blender, combine all sauce ingredients. Blend until creamy.
- Pour the sauce in to the pot of pasta. Add the shaved brussels sprouts, mix everything until combined and coated.
- Serve with a sprinkle of dried parsley for elegance!
Alfredo!!!! It can be had! Non-choking, allergy-free, satisfying, healthy glory! Good thing, now I can associate this comfort classic with deliciousness again! So can you! I declare this week, alfredo week! No go get that safe-shape pasta boiling and that cauliflower blending and prepare yourself for some rotini pasta alfredo with shaved brussels sprouts!
So tell me:
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The Gluten-free & Allergen Friendly Expo (GFAF Expo), is a wonderful small event to attend if your’re new to gluten-free living. While not so beneficial for veterans, it’s a safe place to learn about some big name and small name brands, companies, and maybe even learn something new at the speaking sessions they hold throughout the weekend long expo. This was my second time ever going to the GFAF Expo, this years as an official blog ambassador. While it was smaller than 2 years ago (not sure why), there were still a few highlights and some fun products I want to share with you all!
Just when you thought mac & cheese couldn’t get any better. This curry mac & cheese will blow your mind and taste buds while still being 100% allergy-free, gluten-free, grain-free, and vegan. You’ll have no idea that this comfort food is healthy enough to go back for seconds!
I have just made you life (well at least my life) 1000000x better and more delicious! That is no exaggeration! I usually would never post a recipe I made just a few days ago so quickly to the blog (since I have so many old ones that are ahead in the line-up), but this could not wait. Last Saturday, mac and cheese had to happen. It could not wait. What also had to happen was some curry spice action. And boy, did it happen!
I don’t even know what to say except I LOVE mac and cheese again. This may be better than potatoes. I don’t know what’s come over me, but the pasta love has been REAL this summer. I don’t mind it one bit either! Now, I’ve made mac and cheese before, this one on the blog, and another recipe that I haven’t posted yet. But this mac and cheese is beyond just good. I really wish I could invite you all over for a mac and cheese party, because not only is this the best (I know, you’re getting sick of me already), but it’s so easy too! It takes less than 15 minutes tops!
There’s one condition though. That is, ketchup. (Now I just made you even more annoyed with me, eh? Too much ketchup talk this summer too?) But hear me out. I’ve been putting ketchup on mac and cheese since I was a little girl. I will continue to do so until it becomes illegal (which I may just have to commit a crime then). But I’m being real here. Ketchup squeezed on top of perfect mac and cheese is one of the most comforting, delicious, soothing meals you could ever eat. Each fork full is, each bite, produces the most zen and belly-happy spark. I also really dig leftover mac and cheese, reheated in the microwave, (and topped with ketchup!). Childhood pleasures don’t change 😉 I can remember being overly excited to get home from school, knowing that the night before we made a box of mac and cheese, and now I could reheat the leftovers as my after-school snack and devour!
However, this mac and cheese is so much better than boxed (or baked…that kind with the breadcrumbs and baked as a casserole in the oven has never looked appealing to me…ever)! That may have to do with the curry spices! It just added to not only the color, but the savory deliciousness. Indian curry spices are such a great complement to a “cheesy” dish. (And add some tomato ketchup and you’re winning at life!) I guess this dish is pure comfort to me. Indian is my favorite cuisine, ketchup, nooch, and my favorite grain-free pasta from Banza in shell form (best mac and cheese noodle shape!). Each noodle held the sauce and was such a hearty bite! No mushy slimy “gluten-fail” pasta here!
Curry Mac & CheesePrint
Curry Mac & Cheese
Just when you thought mac & cheese couldn’t get any better. This curry mac & cheese will blow your mind and taste buds while still being 100% allergy-free, gluten-free, grain-free, and vegan. You’ll have no idea that this comfort food recipe is healthy enough to go back for seconds!
- Yield: 4 1x
- Category: Main Dish, Side Dish, Pasta
- Cuisine: American, Indian
- Cook pasta according to directions, drain, rinse, and add back to pot.
- Add in the remaining ingredients and stir everything together until the pasta is covered in the creamy sauce.
- Serve and possibly top with ketchup! 😉
Did I surprise you there with the “hidden veggie”? Totally plant-based mac and cheese that’s 100% allergy-free! And you would never know it was this healthy and safe! It’s really drool-worthy. I was eating my last leftovers the day after I made this while I was editing these photos and wow. It was nice but left me wanting more and more and more! (Food blogger tip: Eat the dish you’re editing photos of. It’s good and bad!)
So tell me:
+ Have you put ketchup on your mac and cheese?
+ Do you love leftovers like me? I do…so much! I usually think the leftovers are better than the original. Sadly I rarely have leftovers though unless I make a big recipe for the blog.
+ What is your ultimate comfort food combo? Well we all know the Japanese (or Stokes) sweet potato, microwaved and topped with coconut butter and cinnamon is my ultimate! But this mac and cheese does the comfort thing pretty well too 😉
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays, Waste Not Want Not!*Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell
A modern take on the classic to healthify your summer. Magically grain-free & gluten-free macaroni mixed with fresh summer veggies and a creamy vegan veggie based puree to kick the mayo to the side!
I am so excited to share this macaroni salad with you! After my success with my reinvention of the Italian pasta salad, I knew macaroni had to be done before season’s end. The only major problem I had was finding something to take the place of all that mayo and creaminess that is used. Macaroni salad was never my number 1 summer side dish. Sometimes I would find a perfect macaroni salad, other times they would just be too mayo-y and sweet. The pasta wouldn’t be cooked enough or it would be cooked to mush. Now with not having eaten macaroni salad in too many years to count, I was at a stand-still.Read More