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!
Servings 4 people
Ingredients
- 400 g gluten free tagliatelle
- 2 tbsp garlic-infused olive oil
- 1/2 red chilli finely chopped
- 400 g mushrooms
- 120 ml vegetable stock make sure it's low FODMAP if needed
- handful flatleaf parsley roughly 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.