Has this ever happened to you? You’re making dinner, watching TV in the background, absentmindedly stirring a pot of pasta. Suddenly you smell something burning. Uh-oh, you forgot about the sauce on the other burner! It’s overcooked and sticking to the bottom of the pot. Maybe I’m just a terrible multitasker, but that happens to me a lot. I don’t know why every recipe I make isn’t one-pot. It’s crazy how much easier it is to make these dishes, and the whole cooking process seems so much less chaotic with fewer pots and pans to pay attention to.
This recipe was super easy and quick to make, and the best part is that it tasted incredible! I was inspired by a gluten free fettuccini al limon that I had at The Pink Door, one of the best Celiac-accommodating restaurants in Seattle that I highlighted in this post. I asked the chef how he made it, and while he wasn’t willing to share all of his secret techniques, he told me that cooking the pasta in broth instead of water and making the sauce in the same pot was the best way to get vibrant flavors. While nothing compares with a professional chef’s creations, this version came quite close, and with a lot less effort I’m sure!
- 2-3 handfuls of gluten free spaghetti noodles
- 4 cups of vegetable broth
- 3 ounces of a creamy cheese (I used the Basil and Chive Boursin and it was delicious!)
- 8-10 fresh basil leaves
- One lemon, sliced
- 1/2 tablespoon of minced garlic
- Salt and pepper
- In a medium soup pot, heat the broth over medium-high heat and add the pasta, cream cheese, basil leaves, minced garlic, salt and pepper. Add about 1/2 of the lemon slices and save the rest to garnish.
- Allow the sauce to boil down and thicken. It took mine about 12 minutes or so. The dish is done when the pasta is soft and the sauce is creamy and thick. Stir occasionally to prevent burning.
- Serve it up right away and garnish with fresh basil leaves, lemon slices, shaved parmesan, red pepper flakes, and a drizzle of truffle oil.