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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pasta with Creamy Sun Dried Tomato and Mushroom Sauce. Recipe

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This recipe for Pasta with Creamy Sun Dried Tomato and Mushroom Sauce. is from The Briguglio Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
16 ounces gluten free spaghetti cooked according to package directions
1 medium onion chopped
3 garlic cloves minced
1 Tablespoon olive oil
1/2 cup white wine
2 Tablespoons gluten free flour blend
1/2 cup sun-dried tomatoes or oven-dried
2 cups sliced mushrooms
1 1/2 cups non-dairy milk
3 cups spinach leaves torn, plus more for garnish
1 teaspoon sea salt
1/3 teaspoon garlic powder
1/2 teaspoon pepper
Directions:
Directions:
Instructions
In a large pan, cook the onion and garlic in the olive oil over medium heat.
Once the onion softens, about 7 minutes, add the white wine and mushrooms, and stir.
Let the mushrooms cook for a few minutes until they start to soften, then add the gluten free flour blend and stir again.
Add the oven-dried tomatoes and the non-dairy milk. Stir constantly until the sauce begins to thicken.
Add the spices and the spinach leaves, and mix together until the spinach wilts.
Serve over hot pasta and top with sliced fresh spinach.
Add more salt and pepper if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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