My Gluten Free Tagliatelle with Garlic Mushrooms Recipe
My gluten free tagliatelle with garlic mushrooms recipe is a wonderfully authentic Italian dish in a hurry!
Course Main Course
Cuisine Italian
Servings 4people
Ingredients
400ggluten free tagliatelle
2tbspgarlic-infused olive oil
1/2red chillifinely chopped
400gmushrooms
120mlvegetable stockmake sure it's low FODMAP if needed
handfulflatleaf parsleyroughly chopped
Instructions
Bring a large saucepan of water to the boil and add a pinch of salt.
Add your gluten free tagliatelle to the boiling water. Leave this to cook as per packet instructions.
In a large saucepan or wok, add your garlic-infused olive oil, chopped chilli and mushrooms. Fry for a minute or two. You can make your mushrooms quite nice and crispy here if you prefer.
Add your stock and continue to cook for four to five minutes on a medium heat until the mushrooms are cooked through and the liquid has evaporated slightly.
Add the chopped, fresh parsley and stir in.
Drain your pasta when it's cooked and add to your saucepan or wok. Drizzle a little more garlic-infused olive oil on top.
Enjoy!
Notes
A quarter of this recipe is a safe serving size during the elimination phase of the low FODMAP diet.