I know, this dish sounds decadent, but the title is courtesy of my husband. He loves this dish so much, he regularly says, “Let’s have butter sauce pasta!”
This is seriously one of the best gluten-free recipes (and even better, it’s actually grain-free!).
I developed this recipe when I was experimenting with how to make a white sauce that was dairy-free (I’ll get to the “is butter dairy?” topic next) and actually tasted good. It took several tries, but finally, this recipe came into form.
I’m lactose intolerant and can’t tolerate cheese/milk/ice cream. Initially, I stopped eating butter along with this, not knowing that the way butter is pasteurized makes it just fine for most folks who can’t tolerate other dairy products.
From a conscious eating perspective, I make sure I buy butter that is certified organic or I’ll buy it from a local farm at a farmer’s market – after confirming the cows are grass-fed of course.
If butter isn’t your jam, you can substitute organic goat’s milk butter or there’s an amazing vegan butter I recently found at Whole Foods by Miyoko’s. It’s also soy-free, which has been the problem for me on the butter workaround – as many “vegan” items are filled with soy which is even more damaging to our bodies due to GMOs and the pseudo-estrogen impact.
Miyoko’s is a cultured vegan butter, made from cashew cream fermented with LIVE cultures. It’s a great option for this recipe if butter isn’t your thing.
You can also use coconut butter here in place of, although I haven’t tried that option yet – so if you do – report back.
Now, onto the butter pasta!
- 1 package of Cappello’s fettuccine noodles (#thebest). We have an extra freezer filled with this pasta (and all my fave cooking/baking options) for ease!
- 1 c of the butter of your choice (organic butter, cashew-vegan butter, goat’s milk butter, coconut butter).
- 1.5 c Daiya pepperjack cheese shreds (the pepperjack flavor gives a nice kick of flavor – so don’t skip it – it’s important to the recipe! :))
- 3 T of unsweetened almond milk
- 1 12oz package of organic peas
- Salt & pepper to taste
Place the butter in a small saucepan on medium-low heat. Once the butter is liquified, stir in the pepperjack cheese and almond milk, then cover and place on simmer. Bring 1 quart of water to boil on the stovetop for the fettucine. Stir the butter/cheese mixture until liquified, if you would like it more saucy, feel free to add more almond milk. Add in frozen peas and cover to cook on low for 3-5 minutes. Once the water is at boil, pour the noodles in and stay with them. The noodles typically only need 2-3 minutes, so taste test to make sure it’s super soft and almost melt-like in your mouth. Then, remove from heat. Drain and place noodles back in pan, on no heat. Once peas are cooked through in small saucepan, add butter sauce to noodles and mix well.
Voila! You’ve got butter pasta. 🙂
Be sure to bless before serving, and then salt and pepper each bowl to taste.
Leftover amazingness – also delish the next day with a fried organic egg on top! Xo
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