1-First Step: Bring the large pot of salted water to a boil over high heat. Add 12 ounces (340 g) gluten-free brown rice pasta (fettuccine or linguine works best for creamy garlic sauce). Cook until al dente, following package times but checking 1-2 minutes early. This usually takes 8-10 minutes. Stir once to prevent sticking. Before draining, ladle out 1 cup (240 mL) pasta water and set aside. Drain the pasta but do not rinse, as starch helps the sauce cling. For dietary tweaks, legume pasta adds protein here.

2-Second Step: While pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons (28 g) butter and let it melt fully, about 1 minute. Toss in 2 cloves minced garlic, and if using, 1 tablespoon chopped fresh rosemary or thyme. Saute for about 30 seconds until fragrant but not browned, stirring constantly. Fresh garlic beats jarred for punchy flavor in this garlic parmesan pasta. Medium heat (around 350°F if using a thermometer) prevents burning.

3-Third Step: Pour in 1/4 cup (60 mL) dry white wine. Crank heat to medium-high and bring to a boil, then reduce to simmer. Let it bubble until nearly evaporated, about 2 minutes. This step deglazes the pan and adds depth to your gluten free garlic parmesan pasta. If avoiding wine, use 2 tablespoons lemon juice plus 2 tablespoons broth for similar acidity.

4-Fourth Step: Stir in 1 cup (240 mL) heavy whipping cream. Bring to a gentle simmer over medium-low heat, watching closely. Do not let it boil vigorously, or it may curdle. Simmer until thickened to coat the back of a spoon, about 8 minutes. Stir occasionally. Low heat here (simmer around 180-200°F) keeps the sauce smooth. This builds the creamy garlic sauce base.

5-Fifth Step: Add drained pasta to the skillet over low heat. Toss well to coat every strand, adding reserved pasta water a splash at a time until silky. About 1/4 to 1 cup (60-240 mL) total. This emulsifies the sauce perfectly for gluten free pasta recipes. Toss 1-2 minutes; the pasta absorbs flavors.

6-Sixth Step: Remove skillet from heat. Stir in 1/2 cup (50 g) freshly grated Parmesan until fully melted and smooth. Off-heat addition prevents graininess. If sauce is too thick, whisk in more pasta water.

7-Seventh Step: Season with sea salt and black pepper to taste. Stir in 1/4 cup chopped fresh basil if using. Divide into bowls, garnish with chopped parsley and extra parmesan. Serve immediately for best texture. Pairs great with grilled items for outdoor enthusiasts.