Gluten-Free Pasta with Creamy Mushroom Sauce
Indulge in a comforting bowl of Gluten-Free Pasta with Creamy Mushroom Sauce, where rich flavors and dietary inclusivity come together seamlessly. This recipe features tender gluten-free fettuccine embraced by a luscious, velvety sauce crafted from earthy mixed mushrooms, fragrant garlic, and a hint of lemon for brightness. A sprinkle of Parmesan cheese and fresh parsley adds a gourmet finish, making this dish perfect for weeknight dinners or elegant entertaining. Ready in just 35 minutes, this easy-to-make recipe is perfect for those seeking a delicious gluten-free alternative to classic pasta dishes with a luxurious twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Gluten-free fettuccine
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 8 oz Mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Unsalted butter
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Parsley, chopped
- 1 tbsp Lemon juice
Instructions
Bring a large pot of salted water to boil. Cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until the garlic is fragrant.
Add the sliced mushrooms to the skillet, sprinkle with salt and black pepper, and cook for about 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and any released moisture has evaporated.
Reduce the heat to low, and then add the unsalted butter to the mushrooms. Stir until the butter is melted.
Pour in the heavy cream and stir gently, allowing it to heat through and start to thicken slightly.
Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. If the sauce is too thick, gradually add some reserved pasta water until it reaches your desired consistency.
Add the cooked fettuccine to the skillet and toss with the creamy mushroom sauce to coat the pasta evenly.
Finish with lemon juice, chopped parsley, and additional salt and pepper to taste, tossing well to combine.
Serve immediately, garnishing each serving with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 7.2 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 646 mg | 50% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
