Dairy Free Gluten Free Creamy Mushroom Pasta

Total time35 min

Prep time10 min

Cook time25 min

4.5

(11)

Dairy Free Gluten Free Creamy Mushroom Pasta

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Ingredients

4 servings

12 oz gluten free pasta (penne or fettuccine)
1 tbsp salt, for pasta water
2 tbsp olive oil
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 lb cremini mushrooms, thinly sliced
4 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ cup dry white wine
1 ½ cups heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup reserved pasta cooking water
1 cup parmesan cheese, finely grated
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
½ tsp black pepper, freshly ground
salt, to taste

For serving

2 tbsp fresh parsley, chopped (optional)
extra parmesan cheese, for serving (optional)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

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 — 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 3–4 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 3–4 minutes, until the mushrooms are browned all over and any released liquid has evaporated.

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