My last week in Wilmington (before my break) I went to an amazing Italian restaurant and had a big bowl of gluten free pasta and vegetables in a white wine sauce. This delicious flavorful sauce got me thinking…
what about gravy?
And so -
garlic gravy was born!
Rich, creamy gravy with garlic, basil, and cherry tomatoes.
Topped with freshly grated parmesan. The gravy sauce coats the pasta and also pools around the edges…
Optional additions: steamed asparagus or broccoli, grilled chicken, sautéed mushroom
Start by melting the butter and olive oil in a large skillet or sauté pan over medium heat. Add the garlic and stir – let the garlic cook just until soft and fragrant. You don’t want the garlic to brown.
Once the garlic is soft, add in your gluten free flour and stir. Cook for one minute. Grab your whisk, and slowly add in your chicken broth – whisking to combine and break up lumps. Reduce your heat and let the sauce simmer until until the gravy has thickened. Once thickened, add in salt and pepper to taste – but go light on the salt. The parmesan cheese you top with is a bit salty too.
After adding salt and pepper, add in the basil, tomatoes, and any other optional additions. Stir well to combine and turn the heat to low until your pasta is ready.
Dress pasta with gravy – and you’re finished!
So flavorful and rich – without adding in any heavy cream or milk!
AND it makes GREAT leftovers! My lunch the next day was even more flavorful than the night before!
I’ve been back at work at One World this week and I couldn’t be happier! It’s nice to be back, even if it’s just for a few weeks.