Mushroom Pasta Recipe With Garlic (Gluten-Free)
A mouthwatering mushroom pasta infused with garlic that's easy to make.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
- 12 ounces gluten-free spaghetti Barilla has a gluten-free pasta
- 3-4 large garlic cloves peeled, smashed
- kosher salt and ground black peppercorn for pasta water and to taste
- good olive oil California
- 8 ounces whole baby bella mushrooms cleaned, sliced
- 1-2 tablespoons butter
- fresh basil leaves chiffonade
- ground Parmigiano-Reggiano
Bring a large skillet with sliced mushrooms and 1 to 2 tablespoons of olive oil, to medium heat.
Stir occasionally for about 20 minutes. The last five minutes, add butter to skillet.
The mushrooms are done when they are a shiny dark brown, have shrunk somewhat, and the gills are blackened.
Take skillet off heat when mushrooms are finished.
WHILE MUSHROOMS COOK:
Fill a large pot over the stovetop with water, add a splash of olive oil and smashed garlic cloves, then bring water to a boil.
Add kosher salt generously to pot when water begins boiling.
Once water is boiling, add gluten-free pasta and cook according to directions,
When pasta is cooked, remove with tongs and place pasta into mushroom skillet.
Remove some of the floating garlic from pasta water and smush into skillet with mushrooms.
Stir all ingredients gently while adding a bit of pasta water and another tablespoon of olive oil to ingredients.
Season with salt and pepper, then plate mushroom pasta while hot.
fresh basil to top, along with freshly ground Parmigiano-Reggiano.