Description
A delicious gluten-free spaghetti recipe with sautéed mushrooms, shallots, broccoli, and parmesan cheese.
Ingredients
Scale
- 6 Tablespoons butter (divided)
- 16 oz mushrooms (sliced)
- 1 jumbo shallot (sliced)
- to taste homemade seasoned salt and pepper (see notes)
- 6 oz broccoli florets
- 10 oz gluten free spaghetti
- 1/2 cup heaping freshly grated parmesan cheese
Instructions
- Bring a large pot of water to a boil. Add broccoli then boil until crisp tender, 2-3 minutes. Scoop out florets then drain and set aside.
- Bring water back to a boil then add pasta and cook until al dente. Scoop out a cup of pasta cooking water then drain pasta.
- Meanwhile, heat a large, 12″ skillet over medium-high heat. Add 2 Tablespoons butter then, once melted, add mushrooms and shallots. Sauté until mushrooms and shallots are golden brown and tender, 10-12 minutes, then season with seasoned salt and pepper. Turn the heat down to low and let them continue to caramelize.
- Add mushrooms, pasta, remaining 4 Tablespoons butter, and parmesan cheese to the pasta cooking pot then drizzle in some of the pasta cooking water and stir until creamy, adding more pasta cooking water if the pasta seems dry.
- Add broccoli and lots of seasoned salt and pepper then stir once more to combine, and then serve.
Notes
- For the homemade seasoned salt, you can mix salt, garlic powder, onion powder, and black pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg