All-Mushroom Gluten-Free Pasta
- Dinner, Lunch, Recipes
All-Mushroom Gluten-Free Pasta
with Parmesan or Pecorino
Ingredients
•GF pasta of choice
•Mixed mushrooms (button, shiitake, oyster, Swiss brown)
•Butter (or ghee)
•1 leek, thinly sliced
•2–3 cloves garlic, minced
•Sea salt & cracked pepper
•Finely grated Parmesan or Pecorino (generous)
•Optional: fresh thyme or parsley
Method
1.Cook GF pasta in well-salted water until al dente. Reserve ½ cup pasta water.
2.Melt butter in a wide pan over medium heat.
3.Add leek and sauté gently until soft and sweet.
4.Add mushrooms and cook slowly until golden and deeply fragrant.
5.Add garlic and stir until just aromatic.
6.Season with salt and pepper.
7.Add cooked pasta and a splash of pasta water. Toss gently.
8.Remove from heat and fold through Parmesan or Pecorino until silky and glossy.
9.Finish with herbs and extra cheese on top.
Enjoy!
Eat warm. No rushing. Let the body settle.
b.x
