Alfredo Tortelloni Skillet

I was introduced to Taste Republic’s gluten-free tortelloni this year, and I absolutely love it! The first time I tried it, I paired it with a simple red sauce and kielbasa—so good. This time, I wanted something cozy and creamy, so I went with a homemade Alfredo sauce. I have served there to 2 non-gluten-free people, and both have said you can’t tell it’s gluten free.

If you’ve never made Alfredo from scratch, don’t be intimidated. Homemade pasta sauce is incredibly easy and so worth the extra few minutes. Alfredo is especially forgiving—you can use almost any combination of milk, cream, or even half-and-half, and it always turns out delicious.

When it comes to making a gluten-free roux, I like to use a blend of two flours. I’ve found that combining gluten-free cup-for-cup flour with tapioca flour creates a smoother texture and helps the sauce thicken evenly without becoming gritty. That said, this recipe is very flexible—you can absolutely use all cup-for-cup flour or all tapioca flour if that’s what you have on hand. Both work beautifully, and Alfredo sauce is forgiving enough to adapt to whatever gluten-free flour you prefer.

For this recipe, I decided to bulk it up and make it a heartier, veggie-forward meal. I added mushrooms, sausage, and fresh spinach to the skillet for extra flavor and nutrients. I didn't use the whole container of each ingredient, but you can absolutely add as much as you want. You really can’t go wrong with this one.

And if you're vegetarian? Just omit the sausage—the Alfredo, mushrooms, and spinach are fabulous on their own.

This dish is creamy, comforting, totally gluten free, and perfect for a quick weeknight dinner that still feels special.

Yield: 4-5

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Gluten Free Alfredo Tortelloni Skillet

Enjoy a cozy and delicious gluten-free dinner with this homemade Alfredo tortelloni skillet featuring creamy Alfredo sauce, gluten-free tortelloni, savory sausage, sautéed mushrooms, fresh spinach, and plenty of garlic. The rich, silky sauce comes together quickly with butter, cream, Parmesan, and seasonings, then everything is tossed in one pan for a comforting, flavor-packed meal. It’s an easy weeknight dish that feels restaurant-worthy—100% gluten free and totally satisfying!

Ingredients

• 1 bag of taste republic gluten free tortilloni
• 1 cup half & half * (see notes on milk)
• 1 cup heavy whipping cream
• 1 cup freshly grated parmesan, more to taste
• 1/2 package of pork sausage
• 1-2 cups of spinach (depending on how much you like)
• 3/4 container of sliced mushrooms, finely chopped
• 1 tbsp cup-4-cup gluten free flour
• 1 tbsp tapioca flour
• 3 tablespoons of butter
• 1/2 shallot, minced
• 3 garlic cloves
• splash of red wine (can sub balsamic)

Instructions

1. Start by melting 2 tbsp butter in a large sauté and fresh minced garlic. Cook the garlic for about 30 seconds to a minute or until it’s fragrant.
2. Whisk in some 1 tbsp flour and 1 tbsp of starch and cook for about 2 minutes, until it starts to bubble and turn a golden color.
3. Whisk in 1 cup heavy cream and 1 cup half and half and cook, stirring constantly, until the mixture starts to thicken.
4. While the sauce is thickening, bring water to boil in a separate pot for the tortellini and cook to instructions. Remove from heat when done and set aside.
5. In a 3rd pot, add 1 tbsp of butter, a bit of garlic, 1/2 shallot minced, and the mushrooms well chopped. Cook down, add splash of red wine of balsamic as needed to continue to carnalize. Once cooked to taste, add to the alfredo pan.
6. Once the mushrooms are cooked, use the same pan to cook the sausage. Brown and crumble before adding to Alfredo.
7. Once the Alfredo sauce is thickened, add spinach. Stir together.
8. Remove the Alfredo pan from the heat and stir in freshly grated Parmesan until it’s completely melted. Add more milk, pasta water or more cheese as needed until you are happy with the consistency and taste. Make sure the mushrooms and sausage are mixed together, if not already added. Add in the tortelloni and mix together.
9. Season with red pepper flakes, salt and pepper as desired.
10. Top with more parmesan as desired, serve and enjoy!

Notes

Milks: Use any combination of milk/cream that you like – all heavy cream, no heavy cream, low-fat or whole milk. 

*Feel free to add more sausage, mushrooms and spinach for heartier meal