Smooth Creamy GF/DF/IBS Friendly White Sauce & Pasta
- angelinalane8
- 3 days ago
- 3 min read
Serves 3 - Prep 5mins - Cook 15mins
Every loves a creamy white sauce, it can be used for most Italian recipes, from mushroom pasta, to carbonara or canaloni, so having an easy recipe that can be whipped out whenever you need it is beyond helpful. Personally, I found it extremely hard to find a gluten free white sauce recipe that can also be adjusted to lactose free/dairy free/vegan if necessary, whilst also being relatively easy to make. So here is my take on the white sauce to fulfill all those needs, although I will include a full pasta recipe feel free to make it your own, and as always see below for dietary adjustments!
INGREDIENTS
Sauce - serves 3
50g butter or dairy free alternative (ie nuttlex)
2 tbsp of gluten free flour
1/4 tsp of xanthan gum
2/3 cup of lactose free/dairy free milk (use a less sweeet alternative)
Salt and Pepper to taste
Gewürzhaus Truffle salt (life changing I promise) to taste
Garlic powder to taste
Parsley to serve
Pasta - variable
Gluten free pasta of your choice (see my TikTok for my favourite Aus Brands)
Mushrooms
Diced chicken breast
Diced leek
Diced/minced garlic
Parmesan to serve
Note all these measurements are up to you depending on how hungry you are or how many people you are cooking for!
The leek substitution is for the IBS people, please use onion if you prefer. Also note IBS sufferers, if garlic is a trigger for you do not cook your chicken in garlic it is not a major flavour contributor. If you can, still use a tiny bit of garlic powder in the sauce however, as it does add to the taste significantly.
STEPS
Sauce
Place you butter in a medium sized pan on medium/low heat, once the butter is melted stir with a whisk for approx 1 min.
Stir the flour into the mixture, once a solid consistency add the xanthan gum and half the milk, continue to stir with the whisk.
Slowly add the second half of the milk until you reach the desired consistency, ensuring you are stirring consistently throughout using the whisk.
If the mixture is too thick add a splash more of milk and lower the heat, if the mixture is too thin add a dash more flour and increase the heat slightly.
Add seasonings to your preference- i.e. salt and pepper, I also recommend approx 2 pinches of Truffle salt.
Pasta
Take your sauce of the heat and pour into a bowl so it doesn’t over cook whilst you cook the other ingredients.
Place your pasta on to boil until al dente, and cook your chicken, leek and garlic on medium high heat.
Once the chicken is cooked (white the whole way through) add the mushrooms with a teaspoon butter (also thyme and sage if you fancy) and cook on medium to low heat.
Once the mushrooms are cooked (they will be shrunken and soft) add you cooked pasta and sauce to the pan on low heat. Stir until all mixed together and heated through.
Serve with Parmesan and parsley.
DIETARY ALTERATIONS
Dairy Free/Lactose Free
If strict DF/LF (personally normal butter is not an issue for me) substitute for a dairy free/lactose butter and milk
Note you may need to add extra milk and flour to achieve the desired consistency
If you prefer to use alternative milks such as oat/soy/almond, these may be too sweet and have very different consistencies when heated, instead substitute the butter and milk for dairy free cream
In this method I would use a third the quantity of cream as it is thicker (about a little less than a quarter of a cup)
Vegan/Vegetarian
use the dairy free suggestions as well as removing all meat
Protein substitutes that could be tasty included - pine nuts (roasted before hand- make sure to watch your oven carefully), sweet potato (could be interesting I haven’t tried it), spinach, broccoli or capsicum
You could add chilli to these substitutes for a different spin on it!
Remove GF elements
Switch to normal pasta and substitute the GF flour for normal plain flour, you can also remove the xantham gum element as gluten naturally acts as a binding agent
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