Dairy Free Gluten Free Pappardelle with Mushrooms
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Learn more āIngredients
4 servings
- 12 oz gluten free pappardelle
- 1 tbsp kosher salt, for pasta water
- 3 tbsp olive oil, divided
- 1 lb cremini mushrooms, thinly sliced
- 6 oz shiitake mushrooms, stems removed, caps thinly sliced
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- Ā½ cup dry white wine
- Ā½ cup chicken broth
- 1 tbsp fresh thyme leaves
- 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. - Ā½ cup finely grated parmesan, plus more for serving
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - salt and pepper, to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer ā work in two batches if needed to avoid crowding ā and cook undisturbed for 3ā4 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 2ā3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Transfer to a plate and set aside.
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