Gluten Free Parmesan Pasta with Wild Mushrooms
This cheesy and hearty pasta dish is full of flavor without the meat! Using a gluten free pasta noodle, freshly grated parmesan, this makes a simple dinner with loads of flavor! Your kids will never know it's gluten free!
Ingredients
- 1 tbsp olive oil
- 9 oz gluten free pasta (I use Jovial brand, Egg Taglietelle noodle)
- 4 oz wild mushrooms, roughly chopped
- 3 garlic cloves, minced
- 1 cup chopped kale, stems removed (I use Tuscan kale leaves)
- 1 tsp kosher salt
- 1 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. (Note that you will need to save 1 cup of pasta cooking liquid to add back into dish). Cook pasta according to the package instructions.
- While the pot of water is heating, heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped mushrooms and cook for 10 minutes, stirring often until they are golden brown. Add minced garlic, chopped kale, salt, and a few cracks of pepper. Combine and saute for about 3 minutes until kale is wilted.
- Once pasta is cooked, set aside 1 cup of cooking liquid, then drain. Place drained pasta back into large pot and add mushroom and kale mixture. Add the parmesan and water, quickly stirring with a wooden spoon until sauce is well combined and creamy. Serve immediately and enjoy!