My Gluten Free Guide

Garlic Mushroom Pasta (GF)

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This delicious gluten free garlic mushroom pasta is one of those simple meals that you need to have in your midweek repertoire. A few easy ingredients are transformed into a TASTY bowlful of gluten free pasta that also packs in a good portion of veggies.

My gluten free garlic mushroom pasta uses low fat creme fraiche to keep things healthy, plus I feel this still yields a lovely silky sauce. Of course feel free to use the full fat version if you want, as the end result will be just a delicious.

Gluten Free Garlic Mushroom Pasta (Serves 2)

You’ll find the method below, plus a few photos to guide you through. If you have any questions feel free to get in touch. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.

I’ve recently tweaked this recipe, as everything can be improved, right :). However, if you enjoyed making the original don’t fret, as I’ve kept it at the bottom of this page. Simply scroll right to the bottom and you’ll spot it.

Lastly, if you enjoy this pasta dish, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you! Laura xxx

Garlic Mushroom Pasta (GF)
Yield: Serves 2

Garlic Mushroom Pasta (GF)

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This creamy, garlicky mushroom pasta is a scrumptious midweek meal and a great vegetarian main course.

Ingredients

  • 1 medium white onion
  • 180-200g gluten free pasta
  • Knob of butter
  • 1 tsp olive oil
  • 3 cloves of garlic
  • 400g chestnut mushrooms, sliced
  • 1 tsp chopped fresh parsley
  • 100ml white wine
  • 50ml double cream
  • 100g cream cheese
  • Grated parmesan to serve

Instructions

  1. Finely dice the onion and add to the pan with the mushrooms, olive oil and butter. Cook over a medium heat for 10 minutes, stirring regularly, until the onion and mushrooms have softened. Any excess liquid from the mushrooms should have evaporated off.
  2. While they are cooking, start cooking your pasta (per the packet instructions), then dran and set aside.
  3. Peel and mince the cloves of garlic, then add to the pan with the mushrooms and onion. Cook for a couple of minutes until the lovely garlicky aromas start to waft from the pan.
  4. Next add the white wine and simmer for a couple of minutes to allow it to reduce slightly.
  5. Add the cream cheese and double cream, stirring them into the mushrooms over a low heat and allowing the flavours to infuse for a couple of minutes.
  6. Finally stir the cooked pasta and parsley into the sauce, until everything is well coated.
  7. Season to taste with salt and black pepper, then serve in bowls with a generous grating of parmesan on top.

If you liked this pasta dish why not try one of my other gluten free pasta recipes:

Buon appetito! x

ORIGINAL RECIPE

Everything can be improved, right! I recently tweaked my garlic mushroom pasta recipe (new and improved version above), but the original may have been a favourite of yours so I’ve kept it here just in case.

Ingredients

  • 1 medium white onion
  • Knob of butter 
  • 4 cloves garlic (averaged-sized cloves or 3 large cloves)
  • 400g mushrooms (I use half chestnut and half field mushrooms), cut into slices
  • Spring fresh parsley, chopped (if you have it – dried parsley is also fine, use 1 tsp)
  • 100ml white wine
  • 150ml low fat creme fraiche
  • Fresh ground black pepper
  • Sea salt
  • 100g finely grated cheese – half cheddar, half parmesan is my fave combo
  • Gluten free pasta to serve (approx 150g-200g dried pasta made up per the instructions on the packet)

Method

  1. Finely dice the onion then cook it in the knob of butter over a low heat for 10 minutes until soft and translucent.
  2. Peel and mince the cloves of garlic, then add to the onion in the pan. Cook over a low heat for 2 minutes until the lovely garlicky aromas start to waft from the pan.
  3. Now turn the heat up to medium and add the mushrooms, parsley and black pepper. Cook for around 10 minutes, stirring regularly, until the mushrooms are soft and the excess liquid from the mushrooms has largely boiled off. [When the mushrooms go in you should get your pasta cooking so it is ready at the same time as the sauce.]
  4. Next add the white wine and simmer for a couple of minutes to allow it to reduce slightly.
  5. Finally stir the creme fraiche into the mushrooms and turn the heat right down to low. Warm it for a minute then you are good to serve the garlic mushroom pasta sauce.
  6. Serve on top of gluten free pasta with a generous sprinkling of the cheese on top, then salt to taste.
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