How To Make Gluten-Free Mushroom and Spinach Tagliatelle Recipe
Delicious, gluten-free pasta dish with sautéed mushrooms, spinach, and a creamy sauce.
Serves:
Ingredients
- 12 oz gluten-free tagliatelle
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 4 cups fresh spinach
- 1 cup unsweetened almond milk
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
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Cook tagliatelle according to package instructions and set aside.
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Heat olive oil in a large skillet over medium heat. Add minced garlic and mushrooms and sauté for 5 minutes.
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Add fresh spinach and cook until wilted, about 2-3 minutes.
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In a separate pot, heat almond milk and grated Parmesan cheese over medium heat until cheese is melted and sauce is smooth.
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Add cooked tagliatelle to the skillet with the mushroom and spinach mixture and pour the sauce over the pasta. Toss to combine.
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Season with salt and pepper, to taste.
Nutrition
- Calories : 422kcal
- Total Fat : 16g
- Saturated Fat : 4g
- Cholesterol : 17mg
- Sodium : 387mg
- Total Carbohydrates : 54g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 16g
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