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Gluten Free Mushroom and Pasta Recipe
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 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
- ¼ 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
