Gluten-Free Spaghetti with Creamy Mushroom Sauce
Indulge in the velvety richness of Gluten-Free Spaghetti with Creamy Mushroom Sauce, a delightful twist on classic comfort food. This recipe features tender gluten-free spaghetti coated in a luscious sauce made from sautéed cremini mushrooms, garlic, and onions, all brought together with a creamy Parmesan cheese blend. The perfect balance of earthy mushrooms and the buttery roux, thickened with gluten-free flour, creates a sauce that clings beautifully to each strand of pasta. Ready in just 35 minutes, this dish is ideal for weeknight dinners or special occasions alike. Garnished with fresh parsley for a vibrant finish, it’s a satisfying and gluten-free option the whole family will love. Perfect for mushroom lovers and pasta enthusiasts seeking a hearty, flavorful meal!
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Ingredients
- 12 oz Gluten-free spaghetti
- 2 tbsp Olive oil
- 3 count Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 12 oz Cremini mushrooms, sliced
- 2 tbsp Unsalted butter
- 2 tbsp Gluten-free all-purpose flour
- 1.5 cups Vegetable broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Step 2
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté for 2–3 minutes until fragrant and softened.
Step 3
Add the sliced cremini mushrooms to the skillet. Cook for 7–8 minutes until the mushrooms are softened and browned, stirring occasionally.
Step 4
Push the mushrooms to one side of the skillet, and add the butter to the empty side. Allow it to melt before sprinkling the gluten-free all-purpose flour over the butter. Stir the flour and butter together to create a roux, cooking for 1–2 minutes to remove the raw flour taste.
Step 5
Slowly pour the vegetable broth into the skillet, whisking constantly to combine the roux and broth. Simmer for 2–3 minutes until the mixture thickens.
Step 6
Reduce the heat to low and stir in the heavy cream. Cook for another 2 minutes until the sauce is smooth and creamy.
Step 7
Mix in the grated Parmesan cheese, salt, and ground black pepper until the cheese is fully melted and incorporated.
Step 8
Add the drained spaghetti to the skillet with the sauce. Toss to coat the pasta, adding reserved pasta water as needed to adjust the consistency of the sauce.
Step 9
Serve hot, garnished with fresh parsley if desired. Enjoy your delicious gluten-free spaghetti with creamy mushroom sauce!
Nutrition Facts
| Serving size | (1392.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1824.9 |
| Total Fat 112.0g | 0% |
| Saturated Fat 51.8g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 222mg | 0% |
| Sodium 2773.2mg | 0% |
| Total Carbohydrate 167.1g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 19.3g | |
| Protein 45.3g | 0% |
| Vitamin D 34.0IU | 0% |
| Calcium 591.2mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 2117.4mg | 0% |
Source of Calories