Gluten free pasta that actually tastes like pasta! My latest food find is gluten free brown rice tagliatelle pasta from Jovial Foods. It worked well in this vegetarian pasta with sauteed mushrooms, kale and cream.
For best results, be careful not to overcook the pasta, and immediately toss it with the veggies and cream after draining. Timing is everything! All your veggies should be prepped and ready to cook before dropping the pasta in the water.
Gluten Free Pasta with Mushrooms and Kale Recipe (vegetarian)
4 ounces gluten free brown rice tagliatelle pasta
2 tablespoons olive oil
1 large or 2 medium shallots, thinly sliced
8 ounces crimini mushrooms, sliced
4 cups chopped kale leaves (I used dinosaur kale)
1/4 teaspoon fine sea salt
4 tablespoons heavy cream
freshly ground black pepper
Cook pasta according to package directions in boiling salted water; drain.
Meanwhile, while pasta is cooking, heat olive oil in a 10-inch sauté pan or skillet over medium heat. Add shallots and mushrooms, cook 5 to 7 minutes until mushrooms are tender and browned, stirring frequently. Add kale and salt; cook and stir 2 to 3 minutes until kale is wilted. Add hot cooked pasta to mushroom-kale mixture in sauté pan. Add cream; toss pasta mixture to coat. Season with freshly ground black pepper. Taste and add additional salt, if needed.
Makes 2 generous servings
-If you like a bit of heat, add a pinch of red pepper flakes to the pan along with the shallots and mushrooms.
-For extra flavor, top the finished pasta with a sprinkling of fresh herbs or a vegetarian cheese.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.