Eosinophilic Esophagitis Friendly Gluten Free Lemon Garlic Portobello Mushroom Pasta
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Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tbsp kosher salt, for pasta water
- 4 large portobello mushroom caps (about 1 lb total), stems removed
- 3 tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- ½ cup pasta cooking water, reserved
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 lemon, zested and juiced (about 3 tbsp juice)
- ¼ cup fresh parsley, roughly chopped
- ½ cup grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the gluten free pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy pasta cooking water and set it aside. Drain the pasta in a colander.
- 2
While the water heats, slice the portobello caps into 1/2-inch-thick strips. Pat them dry with paper towels.
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