There’s a real grieving process upon switching to a lectin-free diet. I don’t know what else to call it: the urge to eat old comfort-food favorites (like fettuccine alfredo) is so strong, many people have to remove them from the house altogether or even avoid eating out for several months. There were days I literally cried because I felt I couldn’t eat anything anymore.

I’m here on the “other side” to tell you that the grief ends–you have to persevere. Do whatever it takes to avoid those old foods, and you’ll learn to replace your old regulars with new regulars. It’s even possible to make dishes you thought you’d never eat again. I’ve already converted:

• Gnocchi
• Chili
• Chicken Enchiladas

Do they taste exactly the same as the traditional recipes? No, especially if the traditional recipe includes lots of grain, sugar, and/or tomato sauce. I’m being 100% honest when I say they actually taste a little better. Once you know you can’t have something, your tastebuds (and your brain) learn to accept it, and they move on to greener pastures. They learn to like new flavors and textures, and all you have to do is feed them the new favorites!

This post contains affiliate links. Read my disclosure policy for more information.

Fettuccine Alfredo

Luckily, many of the ingredients used in fettuccine alfredo are already compliant, like improted Italian mascarpone and parmigiano-reggiano. Check your local grocery store with a specialty cheese counter for these things. If you can’t find imported mascarpone, sub 1 cup of coconut cream.

Other than that, all you have to do is switch out the pasta and add some vegetables. There are a couple options.

Almond Flour Pasta

Cappello’s is the current gold standard for almond flour pasta (and if you check out the price for a 6-pack, you’ll see that’s literally true). The texture is divine and the cook time is a mere 90 seconds (and not a second more).

The downside to almond flour pasta  is there are a lot of almonds that go into a serving of this pasta. Recent reports from Gundry patients with autoimmune disease suggest that it may increase their inflammation from the sheer amount of almonds it takes to make even a cup of flour. If you are in phase 2 or are being very, very cautious about going into phase 3 (a good thing), you may want to go with another option.

Hearts of Palm Pasta

A newer pasta alternative on the market, these linguine-style noodles taste remarkably like real pasta. They are made 100% from–as you may have guessed–hearts of palm, which are the edible buds of palm trees. They look and taste like grain-made pasta, but are almost calorie-free because of the high fiber and water content. They’re available through Amazon Prime.

Shirataki Fettuccine

Ah, good ol’ shirataki! Most are zero calories, and the konjac flour used to make these is one of the best foods for your gut bugs. In fact, people take supplements for its prebiotic effect. If you can overcome the non-traditional pasta texture, these are a great option for those in phase 2 and those worried about increasing inflammation or carbohydrates. The fettuccine-style noodles are available through Amazon Prime and Thrive Market.

The Recipe

PREP TIME 30 MINUTES     TOTAL TIME 30 MINUTES     SERVES 4-6

INGREDIENTS

• sea salt and black pepper
• 4 servings of grain-free pasta (fettuccine or linguine style)
• 1/4 cup extra-virgin olive oil, plus more for tossing
• 5 ounces shiitake mushrooms, sliced
• 1 bunch thin asparagus, trimmed and cut into 2-inch pieces
• 1 cup imported Italian mascarpone
• 1/4 cup grated parmigiano-reggiano
• 1/2 cup chopped fresh Italian parsley or basil leaves
• 1/2 teaspoon Italian seasoning
• zest of 1/2 lemon

INSTRUCTIONS

1. COOK pasta according to package directions. Strain, reserving 1 cup of cooking water and toss with extra-virgin olive oil in a colander.

2. HEAT 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and raise heat to medium-high heat. Cook undisturbed for 1-2 minutes and then cook, stirring, for 2 minutes more. Add the remaining olive oil, the asparagus, and ½ teaspoon salt. Cook, stirring, until asparagus is crisp tender and mushrooms are completely browned, about 3 minutes.

3. TURN off heat and add the mascarpone and the cooked noodles. Toss to coat and add the reserved cooking water, ¼ cup at a time, to moisten the noodles and thin the sauce to desired consistency. Gently stir in the pecorino, herbs, Italian seasoning, and lemon zest. Sprinkle with salt and pepper to taste and serve immediately.

Want recipes like this one every day?

Sign up HERE!

Printable Recipe