Gluten-free Mushroom Fusilli
35 minutes total
Gluten-free mushroom fusilli is a delicious and healthy pasta dish that can be enjoyed by anyone, including those with gluten sensitivities. Made with Barilla® GF Fusilli, champignon mushrooms, and fresh parsley, this recipe is easy to prepare and packed with flavor. In this page, we'll provide the steps necessary to create this tasty and gluten-free meal.
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|320g (11,3oz)||Barilla® gluten-free Fusilli|
|40ml||extra-virgin olive oil|
|20g||fresh parsley, chopped|
|20ml||dry white wine|
|to taste||Salt and pepper|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are 6 easy steps to cook the perfect gluten-free mushroom pasta
Start by scrubbing the champignon mushrooms and slicing them into thin pieces.
- champignon mushrooms
Heat the E.V.O.O in a large skillet and add one whole clove of garlic. Let the garlic infuse in the oil for about a minute, then remove it from the pan and discard.
- extra-virgin olive oil
Add the sliced mushrooms to the skillet and cook them for about 5 minutes, making sure they remain firm.
Pour in the white wine, season with salt and pepper, and stir in the cream. Mix well until the sauce has thickened and the mushrooms are coated evenly.
- white wine
While the mushrooms are cooking, bring a pot of salted water to a boil. Add the Barilla® GF Fusilli and cook until it's al dente. Drain the pasta.
- Barilla® GF Fusilli
Transfer the cooked pasta to the skillet with the mushrooms and mix well over medium heat for a few minutes. Sprinkle with chopped parsley before serving.
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.