This Creamy Gluten Free Fettuccine With Artichoke Hearts and white wine sauce is phenomenal.
White wine makes an incredible flavor for any type of white cream sauce. Especially when making gluten-free pasta, which is bland and needs lots of life. Life meaning salt and oil and flavors.
A Few Tips When Making This Gluten Free Fettuccine:
- You can buy canned or frozen artichokes for this recipe, but fresh is just amazing. I'm a huge fan of artichoke hearts! I simply love them. Using them in this recipe makes all the difference. If you need some help with how to cook a fresh artichoke and get to the heart, here is how to boil an artichoke.
- Use shallots instead of onions. Onions are wonderful. But when cooking with white wine and pastas, shallots create less of a distinct and potent flavor. Shallots give off a more concentrated flavor. The balance of shallots, white wine sauce, and artichoke hearts in this dish are just sublime. This recipe is not too complicated at all. However, remember to be patient when simmering the sauce.
- You are adding cream cheese to this mix as a base for your sauce. You'll add it into simmering liquid, which is the white wine. Now, clumps will form at first. But be patient! Over time, you'll see that the sauce will begin to thicken and bubble and a frothy layer will begin to form. At this point, your sauce will even out while stirring and become very smooth once the heat is turned down. Voila.
- An important part of this recipe is also what flavor to use for your white wine. Sweet wine is what you will want here. Moscato and Riesling are examples of sweet white wines. They fall in the medium category. With wines this sweet, you'll want to really top your pasta with Parmigiano-Reggiano. It has a distinct taste to it, which is strong and powerful and excellent to sprinkle over sweet wine sauces. You can go with a more dry wine with this dish as well, like a Pinot Gris or Sauvignon Blanc. I prefer a semi sweet wine with this dish. Then I top it off with an excellent Parmigiano-Reggiano.
This dish is sweet and fantastic and so worth it to make. Sophisticated and classy, it will pleasantly surprise any one of your guests for sure!
Hope you enjoy! If you make this dish let me know in the comments below!
Gluten Free Fettuccine With White Wine Sauce
- 12 ounces gluten free fettuccine cooked (homemade or store bought)
- 2-3 tablespoons Olive oil good California olive oil
- 1 large shallot chopped
- 2 large garlic cloves minced
- 2 cups White wine off dry to semi sweet (Riesling, Chenin Blanc, or Moscato)
- 4-8 fresh thyme sprigs
- Kosher salt and ground pepper to taste
- 1 Artichoke heart cooked, chopped (see notes below. (some canned or frozen is fine too).)
- 4-6 ounces cream cheese
- shredded Parmigiano-Reggiano for topping
- Heat olive oil in a skillet over medium low to medium heat.
- Add chopped shallots and about 4 fresh thyme sprigs, then stir.
- Let shallots cook until soft or slightly browned, about 5-7 minutes.
- When shallots are softened, add garlic and cook for another minute.
- Then pour one cup of white wine into skillet and lower heat.
- Stir and let simmer for a bit, until water begins to evaporate a little.
- Add second cup of wine and stir. Let liquid evaporate by almost half.
- Remove fresh thyme sprigs and discard.
- Add cream cheese and break apart in pan, then stir.
- It will look clumpy and messy, but be patient.
- Stir often for about 5-7 minutes, or until frothy bubbles begin to form.
- Add a hefty pinch of salt and pepper.
- Lower heat more if too much froth forms.
- Stir until a smooth and creamy sauce has formed.
- Add chopped artichoke heart (here is a fresh artichoke heart recipe to use.) If using canned, take a big scoop or two, and that should be good. The canned hearts are usually served as 'halves.'
- Add a hefty pinch of salt and pepper then stir sauce until mixed.
- While making sauce, boil and cook pasta. Drain pasta when finished.
- When sauce is finished, carefully add pasta to sauce.
- Mix gently with plastic thongs until pasta and sauce are mixed thoroughly.
- Add a pinch of salt and pepper to taste.
- Top with freshly grated Parmesiano-Reggiano cheese and more fresh thyme, chopped.