Gluten Free Pasta & Broccoli Alfredo

Gluten Free Pasta & Broccoli Alfredo is an easy week night meal that my whole family can agree on. It couldn't be simpler to prepare this rich and creamy gluten free pasta dish. Time saving steps such as cooking the broccoli in the same pot as the pasta result in less after dinner clean up (that's a plus in my book!). Feel free to substitute a jar of gluten free Alfredo sauce and frozen broccoli florets for their homemade and fresh counter parts if you are super-crunched for time, it still tastes great!

8 oz. cream cheese, cubed
2 cups milk
1/2 cup (1 stick) butter or margarine
4 cups fresh (or frozen) broccoli florets
1 pkg. gluten free pasta (I used Tinkyada Brown Rice Pasta Shells)
2 cups shredded Parmesan cheese, divided
1/2 tsp. black pepper

Ground nutmeg; optional

Place cream cheese, milk, and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.

Cook pasta according to package directions, adding broccoli to pot during the last 3-5 minutes of cooking time (approximately 3 minutes for crisp tender broccoli, 5 minutes for softer broccoli). Drain. Place in large serving bowl.


Add 1 cup of Parmesan cheese and the black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly. Sprinkle with remaining Parmesan cheese. Sprinkle lightly with ground nutmeg if desired. Yield: 4-6 servings

*For more gluten free menu ideas visit The Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" page.

Enjoy!