1 or 2 packages Manini's Rigatoni Pasta or Barilla Penne - gluten free
1 (8 oz) Pacific Chicken Broth - gluten free
1 large shallots, chopped
2 cloves garlic, chopped
ΒΌ cup fresh parsley, chopped
1 pound mixed mushrooms, cleaned and sliced
3 tablespoons butter
2 tablespoons olive oil
salt and pepper
shaved parmesan
more parsley for garnish
Instructions
Cook the pasta according to package directions. Drain and reserve about 1 cup of the pasta water.
Heat a Dutch over over medium heat. Add butter and olive oil and the shallots and garlic. Saute until soft for few minutes. Add the mushrooms and cook until done. Then add the broth and parsley season with salt and pepper. Simmer for few minutes then add the pasta. Add a little bit of pasta water if it gets too dry. Serve
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-mushroom-and-pasta-recipe/