In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Rice Pasta with Mushroom Sauce
This recipe uses not only common ‘baby bella’ mushrooms, but also shitake mushrooms for a more earthy flavor.
Serves 4
Total Time: 30 minutes
4 tablespoons butter
1 medium onion, minced
4 cloves garlic, minced
1-8 or 10 oz package sliced “baby bella” mushrooms
1/4 lb shitake mushrooms, stems removed and tops sliced
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon dried tarragon
1/2 cup Marsala wine, sweet or dry
1 cup heavy cream
1 cup grated Parmesan cheese
Optional: chopped parsley
1. | Put a large pot of salted water on to boil. |
2. | In a large non-stick skillet melt the butter over medium heat. Add onions and garlic. Sauté for 3 minutes or until onion is soft and translucent. Be careful not to burn the garlic. |
3. | Add mushrooms, salt, pepper and tarragon. Sauté for 2 minutes. |
4. | Add the wine. Simmer uncovered until the liquid is reduced by half, about 5 minutes. |
5. | Add the heavy cream. Simmer for 3 minutes. |
6. | Add the Notta Pasta to boiling water and cook according to directions on box. Drain, rinse briefly and add to sauce and toss. |
7. | Serve with grated Parmesan cheese, garnished with parsley. |
Rice Pasta with Mushroom Sauce
Nutrition Facts:*
CALORIES: 680
FAT: 41g
CHOLESTEROL: 130mg
SODIUM: 1230mg
CARBS: 59g
PROTEIN: 16g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com