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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 4 people


  • 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


  1. Bring a large saucepan of water to the boil and add a pinch of salt.

  2. Add your gluten free tagliatelle to the boiling water. Leave this to cook as per packet instructions.

  3. 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.

  4. 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.

  5. Add the chopped, fresh parsley and stir in.

  6. Drain your pasta when it's cooked and add to your saucepan or wok. Drizzle a little more garlic-infused olive oil on top.

  7. Enjoy!

Recipe Notes

A quarter of this recipe is a safe serving size during the elimination phase of the low FODMAP diet.