I absolutely loved this recipe and will be making it again very, very soon. I'm excited to try other mix-in variations like chicken. This dish reminded me of a non-jerk-chicken dish my husband and I had on our honeymoon in Jamaica a few years ago. So, so good!
Creamy Garlic and Mushroom Pasta
Adapted from The Cheese Pusher
Ingredients:
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·5-10 Monterey mushrooms, sliced
·3 TBS butter, divided
·¼ tsp salt
·½ tsp pepper
·1½ cups homemade chicken stock
·2 cups water
·½ lb gluten free spaghetti noodles
·1 cup shredded parmesan cheese
·¾ cup half ‘n half
·2 TBS fresh parsley, chopped
Directions:
In a large pot, heat the EVOO over medium heat. Add the garlic and stir for 1 minute. Add 2 TBS butter, heat until melted. Add salt, pepper, chicken stock, and water. Raise the heat to medium-high and let it come to a boil.
Once boiling, add the pasta and cook for as long as the box’s directions indicate. Meanwhile, sauté the mushrooms in 1 TBS of melted butter in a skillet over medium heat.
Once the pasta is cooked to al dente, reduce the heat to medium and mix in the parmesan cheese until melted. Remove from heat and stir in the half ‘n half, parsley, and mushrooms. Serve.
I've also shared this recipe on: Slightly Indulgent Tuesday, Gluten Free Wednesdays
1 comments:
You had me with the title. Cream,garlic, and mushrooms are three things that always go together well in my book. Thanks for sharing this at Gluten-Free Wednesdays.
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