Tuesday, November 22, 2011


With having some some leftover cooked turkey in the fridge, I thought of making a pasta with Alfredo sauce, sauteed vegetables and turkey.  Since the DH is trying to follow a gluten free diet, I made the sauce with oat flour.  I used  oat flour from Avena Foods. This recipe is very versatile and you can make many variations.  I cooked rice spaghetti and made enough for an extra serving.  The vegetable turkey saute recipe is described in the photos and the recipe for the Alfredo sauce is provided below.  The recipe with the pasta, turkey and vegetables makes 3 servings.  You can just make the Alfredo sauce and add it to pasta without the vegetables or turkey.

In a frying pan, saute on medium heat 2 green onions, 1 chopped red pepper and a minced garlic clove. Saute on medium heat for 5 minutes.

Add about 1/2 cup of frozen peas. Cook for a few minutes.

Reduce the heat and add cooked turkey chopped into small pieces.  Cook for several minutes. Turn off the heat while you make the Alfredo sauce.  

The flour and margarine are being being mixed.

Stir the sauce into 3 cups of cooked spaghetti.

Add the vegetables and turkey to the pasta and combine.

Gluten Free Alfredo Sauce
3 Tbsp gluten free flour

3 Tbsp butter/margarine

1 cup Milk

3 Tbsp Parmesan Cheese, grated

1/2 Tsp Garlic Powder

Salt & Pepper to taste
Melt margarine in small saucepan.  Add the flour one tablespoon at a time, stirring constantly to make a roux.  Slowly add the milk, stirring constantly to avoid lumps.  Bring sauce to a boil and reduce heat to low.   Simmer on low for 3-5 minutes (or until sauce starts to thicken).  Add parmesan cheese and salt and pepper.  Serve immediately.
Recipe for sauce is adapted from  www.glutenfreeme.ca

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