Gluten Free Mushroom Spaghetti
I love this pasta sauce as it’s so creamy and the mushrooms are a perfect texture with the pasta. You can use wheat pasta if you’re not gluten intolerant, but I’ve used gluten free pasta as I prefer it to ‘normal’.
You Will Need: (Serves 2 Gluten Free Mushroom Spaghetti)
- 120g Gluten Free Spaghetti
- 1/2 Tub of Cream Cheese or Fromage Frais
- 1/2 Punnet Button Mushrooms
- 4 Cloves of Garlic, crushed
- Olive Oil
- 1 Red Onion, chopped (alternatively use White Onion or Spring Onions)
- Black Pepper
- Sprinkle of Oregano
To make your gluten free mushroom spaghetti, begin by bringing a pan of salted water to the boil and add your pasta. Set your timer for 9-11 minutes depending on how al dente you’d like it.
Next, pour a drizzle of olive oil into a frying pan, and gently fry the onions. Roughly chop your mushrooms in half and add along with the garlic.
Continue frying your mushrooms and onions together until both are browned, then turn off the heat.
Drain your spaghetti and mix with the mushroom and onion mix. Stir in your cheese and add plenty of black pepper and a sprinkle of oregano.