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GF Brie Mozzarella Fettuccini & Zoodles

A lighter pasta recipe using a roux and coconut milk. Brie is the driving flavor for this gluten free recipe - This GF Brie Mozzarella Fettuccini & Zoodles.  
Course dinner
Cuisine dinner, Pasta, zoodles
Keyword brie, cheese, Italian Food,, zoodles
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 1 LB GF Fettuccini
  • 1 Whole Zucchini spiralized
  • 2 Tbsp Butter
  • 2 Tbsp Gluten free flour
  • 1 Whole Shallot sliced
  • 4 Ounces Brie cheese
  • 8 Ounces Shredded Mozzarella
  • 1 Cup Coconut milk
  • 2 Tsp Black pepper
  • 1 Tbsp Lemon pepper
  • 12 Ounces Spinach

Instructions

  • Cook the gluten free pasta per box instructions and set aside.
    Begin by melting butter in a skillet on medium heat.  Once melted, add the shallots and cook for 3 minutes.  Add the gluten free flour and mix well until fully absorbed.  Add in the coconut milk slowly followed by the spices mixing as you go.  Stir fully and next add the brie cheese.  Mix in for a couple of minutes, and then, add the mozzarella cheese.  Continue cooking until melted.  
    Now add the fettuccini and the spinach.  Cook until the spinach has wilted.  Once the spinach has wilted, add the zoodles and cook for 2 minutes.
    Serve and enjoy!