BHA & BHT Free Gluten Free Creamy Mushroom Pasta
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Learn more āIngredients
4 servings
- 12 oz gluten free pasta (penne or fettuccine)
- 1 tbsp salt, for pasta water
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or Ā½ tsp dried thyme)
- Ā½ cup dry white wine
- 1 Ā½ cups heavy cream
- Ā½ cup reserved pasta cooking water
- 1 cup parmesan cheese, finely grated
- Ā½ tsp black pepper, freshly ground
- salt, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- extra parmesan cheese, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the gluten free pasta according to package directions until just al dente ā tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat the olive oil and butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 3ā4 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 3ā4 minutes, until the mushrooms are browned all over and any released liquid has evaporated.
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