Recipe – Gluten Free Pasta in Portobello Mushroom Cream Sauce

January 28, 2009 at 10:16 pm 2 comments

One of the things I was most worried about losing in the move to being gluten free was pasta. I love Italian food, especially the various textures and forms that pasta can take. Thankfully, Vita was able to find a gluten free option to pasta. So, tonight we tried it for the first time, mainly because we had some lovely portobello mushroom caps that we didn’t want to let go to waste and we needed a meal that I could make quickly. So, we whipped up the gluten free pasta (which is made from potato, rice and soy) and I made a portobello mushroom cream sauce.

Gluten Free Pasta in Portobello Mushroom Cream Sauce

Here’s how you make it.

Sliced Portobello Mushrooms


  • 1 cup (about two large caps) finely chopped portobello mushrooms
  • 1/4 cup finely chopped shallots
  • 1/2 cup of cream or half and half
  • 1 cup of white wine
  • 3 tablespoons butter
  • 2 cloves chopped garlic
  • 3 tablespoons chopped flat leaf parsley
  • Salt and pepper to taste
  • 1/2 cup Gluten Free Pasta

1. Melt the butter over medium heat in a large saucepan.
2. Add the chopped shallots and fry for 3 – 4 minutes followed by the garlic. Cook for another 2 minutes.
4. Add the chopped mushrooms and season with salt and pepper.
5. Stir all of the ingredients together and cook until the mushrooms have softened and darkened in color then turn the heat up on the stove and pour in the white wine and add parsley.

Portobello simmering in white wine

7. Stir the ingredients and cook until the wine had reduced by two-thirds, then reduce the heat and stir in the cream.

That’s all there is to it. It’s very simple and really pretty quick. The mushroom cream sauce has a really subtle sweetness to it, but it’s also very flavorful and adds a nice dimension to the gluten free pasta. There’s lots of great textures and the color is really nice as well. I think the gluten free pasta will be a fine replacement to the normal semolina. There is a notable taste difference, but covered in sauce it’s actually really nice.

Gluten Free Pasta in Portobello Mushroom Cream Sauce

See you next time.


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2 Comments Add your own

  • 1. Veronica  |  January 29, 2009 at 4:06 am

    Gluten free pasta isn’t that bad, but I’ve tried bad types and good types. Doesn’t say anywhere where you live? But here in Scandinavia the most common type is made out off potato, rice and maize/corn flour. That tastes very good! There must be a difference in taste, but I have noticed it yet!

    I found pasta made with only maize/corn flour once, THAT was hideous! Awful lot of starch in it, really “heavy” to eat, only ate half of what I made and was so full.. Really hard to find out how much I needed to cook, next time I took a half portion, still I didn’t finish!

    If you’re ever in Scandinavia, Germany and I’m guessing UK but the English site was down, look for Semper products. They only use “combination” flour, so everything tastes good! The maize-pasta was made by someone else.

  • 2. Daniel Eizans  |  January 29, 2009 at 8:42 am

    I’ll have to look up the brand that we used Veronica. I’m in the US. I do know that this particular gluten free pasta was made with Potato, Rice and Soy flour. It was pretty good. There’s a slight difference in texture because of the potato (it was almost a little chewy, not like the Al Dente I’m so accustomed to). With sauce though, it’s difficult to notice the difference.

    I’ve actually spent a good deal of time in Germany and believe I’ve seen Semper before. I’ll look for it stateside and give it a go.

    Thanks for commenting!


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