If you’ve been following this blog for a while, you know that when I eat or cook with dairy, I’m very particular about what I use. So, when Clover Sonoma reached out and told me about their new Non-GMO Lactose Free Milk, I was quite intrigued. After all, digesting lactose is what keeps a lot of people from enjoying dairy, and until now – there hasn’t been a lactose-free milk on the market that I’ve felt lived up to my standards.
Fettuccine Alfredo (gluten-free, lactose-free)
Clover’s commitment to quality checks all of the boxes for me:
+ Small family farms
+ Humane treatment of animals
+ Environmentally conscious
Here’s more about them, in case you’re not familiar with their company:
Despite massive changes in the food and dairy industry, Clover has remained conscious and careful about what goes into their products (and what doesn’t) for three generations. Clover has had a sustained commitment to natural dairy products including non-GMO and organic lines sourced from small, local farms.
Clover’s commitment to small local farmers creates a difference in quality that sets the brand apart. Clover’s dairy comes from 29 small family farms in Northern California, primarily in Marin and Sonoma counties. Clover has rigorous standards that are set for farms that go above and beyond US and California’s requirements. Clover established the ‘Clover Promise of Excellence’ (formerly known as the North Coast Excellence) to ensure the dairy farms they work with meet their quality (bacteria, coliform and somatic cell counts), animal welfare and environmental stewardship standards. Clover was the very first dairy in the U.S. to become American Humane Certified for the humane treatment of cows.
In addition to product integrity, Clover is thoughtful about their environmental footprint, and care for animals— their lives, and their humane treatment. Newly certified as a B Corporation (B Corporations are leaders of the global movement of people using business as a force for goodT M ), Clover meets the highest standards of verified social and environmental performance, transparency, and accountability, and has the highest standards in the dairy industry. If that’s not enough, their community giveback program, Clover Cares, gives at least 5% of their annual profits that support what’s dear to them: Elevating Dairy, Empowering Future Generations, and Supporting their CLOmmunity.
So given all of that, I was excited to test out their new non-GMO lactose-free milk and create a recipe that really made it the star. I went with Fettuccine Alfredo, since it’s such a classic and so simply delicious. Here are all the ingredients:
If you’ve been avoiding dishes like this because you’re lactose intolerant, I hope you give this gluten-free and lactose-free Fettuccine Alfredo a try!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 servings
- Category: Main Course
Classic Fettuccine Alfredo, made gluten-free and lactose-free.
- 4 tablespoons butter ((or ghee if you can’t tolerate the lactose in butter))
- 1/2 cup thinly sliced shallots
- 1/2 teaspoon finely ground sea salt
- 1/4 teaspoon freshly ground black pepper
- pinch ground cloves ((scant 1/8 teaspoon))
- pinch ground nutmeg ((scant 1/8 teaspoon))
- 2 tablespoons arrowroot or tapioca starch
- 2 cups non-GMO Clover Lactose-Free Whole Milk, (warmed)
- 8–9 ounces gluten-free dried fettuccine, (cooked about 80% (reserve 1 cup of the cooking liquid))
- 3/4 cup grated Parmesan Reggiano
- handful flat-leaf parsley, (minced)
- Heat a large, high-sided skillet over medium heat and add the butter. Once it’s melted, stir in the shallots. Cook for 4-5 minutes, or until lightly browned and softened.
- Stir in the salt, black pepper, cloves, and nutmeg. Cook for about another minute, until very fragrant.
- Add in the arrowroot starch and continue to cook for another 2 minutes, stirring often.
- Pour in the milk and half the pasta water. Once it’s steaming, add the pasta. Cook until it’s al dente and the sauce is thickened, about 2-3 minutes. If the sauce it too stiff, add a little bit of the remaining pasta water at a time to get the consistency right- it should be rich and creamy and cling to the pasta, but not be so thick that it causes the pasta to stick together.
- Toss in the parmesan and parsley and serve immediately.
This post is in partnership with Clover Sonoma.
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I love Clover and Stornetta (great organizations, through and through) and was heartbroken to see that the original Stornetta Dairy was destroyed in the horrific October fires. But I’m thrilled to learn that Clover is offering a line of lactose free dairy products.
Another great lactose free brand is Green Valley. I like their sour cream!
They really are great organizations! And yes, those fires were so devastating, it was heart breaking to see. All the more reason to support Napa and Sonoma businesses so they can rebuild as quickly as possible.
Can I ask your preference on dried pasta?
I love the jovial egg noodles for this. I also tend to have good results with Tinkyada.
Thanks for the chapter.