Creamy gluten-free tallarines
with cream and mushrooms
Ingredients
400 g GALLO gluten-free tallarines
Salt and pepper
25 g of butter without salt
1 tablespoon of olive oil
½ onion, chopped
1 garlic clove, chopped
50 ml of white wine
250 ml cooking cream
350 g seasonal mushrooms
A handful of parsley, chopped
50 g of pine nuts
Preparation
Step 1
Heat a pan and add butter and olive oil.
Step 2
Cook the chopped garlic and onion until soft and fragrant.
Step 3
Add the mushrooms and cook until golden, almost without stirring.
Step 4
Season and pour white wine to deglaze. Once the liquid evaporates, add the cream and cook for 5 minutes.
Step 5
Meanwhile, cook the pasta in abundant boiling water with salt and strain.
Step 6
Add the tallarines to the pan and mix well with the sauce.|Finally, add chopped parsley and pine nuts.
