Gluten-Free Pasta Recipe with Mushroom-Lemon Sauce
By Shana Kurz February 19, 2013 No Comments
I love pulling together quick and tasty meals. Pasta makes this easy, but since my husband is trying to eat gluten-free, I haven’t been able to use pasta very much. Then I saw this fresh gluten-free pasta from Cappello’s at The Corner Store, and it didn’t disappoint! Thrown together with some light ingredients, like lemons, onion, and mushrooms, the pasta picked up the flavors perfectly while keeping its own texture.
Cooking time: 10 mins
- Cappello’s Fresh Fettuccine pasta
- 2 tablespoons of Extravagonzo Roasted Garlic Culinary Oil
- 1 cup of chopped yellow onion (1 onion)
- Juice from 1 large or 2 small lemons
- 2 large handfuls of mushrooms (~15), quartered
- 1 teaspoon of red pepper flakes
- salt and pepper to taste
Cook pasta according to the directions (if you haven’t used fresh pasta before, you’ll be surprised how quickly it cooks), and drain.
Add oil to a large pan and heat on medium. Add onion and saute until translucent. Add lemon juice, mushroom, red pepper flakes and salt and pepper. Saute until mushrooms have released their juices, about 5 mins.
Add pasta to a bowl and top with mushroom sauce.
Shana Kurz is a nutritional expert, a Health Coach, MBA and Mom of 4 boys who is passionate about maximizing fertility, calming busy moms and saving the world by eating more veggies. She can usually be found in the kitchen, office or CrossFit. Please visit her at constructivehealth.com.