Gluten Free Pasta Alfredo with Sage


  • 50g butter
  • 300ml cream
  • 3 tbsp fresh sage, chopped
  • 1 tsp salt
  • 500g FREEE Organic Buckwheat Penne
  • 100g parmesan, grated
  • salt and pepper


Alfredo Sauce

  1. Put the butter, cream, sage, salt, and pepper into a large frying pan, warm gently then remove from the heat.

Cooking the Pasta

  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add a teaspoon of salt and bring it to a rapid, rolling boil.
  3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
  4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  5. Drain the pasta into a colander over the sink.

Pasta Alfredo

  1. Shake the colander then tip the pasta into the frying pan.
  2. Stir in the grated parmesan and serve immediately.