There is something very lush and decadent about a delicious serving of Fettuccine. It used to be that in terms of gluten free pasta our choices were pretty limited. Thankfully we now have a wide range of pastas to choose from. A couple of gluten free pastas I have yet to find is Ravioli and Cannelloni...maybe one day?
8 ounces or 1/2 a pack of Tinkyada Fettuccine noodles
5 sun dried tomatoes in oil, chopped
2 Tblsp. oil from sun dried tomatoes
1 large garlic clove minced
1 shallot finely sliced
1 cup sliced crimini mushrooms
2 handfuls of fresh spinach
1/2 tsp. garlic powder, salt and fresh cracked pepper to taste
2 Tblsp. fresh chopped basil
1 cup cream (we use lactose free)
2/3 cup Parmesan cheese
2/3 cup pasta water
grated Asiago cheese, optional
Begin by cooking pasta as per directions - mine took about 12 minutes to cook. While the pasta is cooking heat up a medium sauce pan on low/medium heat with the sun dried tomato oil. Add in the shallot, garlic and mushrooms sauteing about 5 minutes or until the mushrooms have some color. Turn the heat down to low and add in the sun dried tomatoes and fresh basil, season to taste with salt and pepper. Add in the pasta water and simmer. The water will reduce significantly. Pour in the cream stirring well then add in the fresh spinach and Parmesan cheese. Drain the pasta well adding the pasta to the cream sauce - stirring well to combine.
Serve while hot with grated Asiago cheese.