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Gluten Free Mushroom Ragu Pasta
This Gluten Free Mushroom Ragu Pasta begins with an organic chickpea and lentil pasta. The nutty goodness of the pasta is perfectly complemented by a light 3-mushroom sauce.
Teri Turner from NoCrumbsLeft lets us into her kitchen and shares her fabulous gluten-free mushroom ragu pasta, a dish which screams gourmet, but is easy enough for the average home cook to prepare.
A number of years ago I started eating gluten-free(ish) and physically, it made me feel so much better. It’s always a challenge to find gluten-free pasta that isn’t corn-based, so I was happy to find Chickapea Pasta. It has a different taste and texture, and what I like about it is that it stands up to some of my very bold sauces. It’s non-geo, has a low glycemic index and is a super food with more than 25 grams of protein. If you’re tired of choosing between convenience and nutrition, it’s both!
I wanted to create a pasta that worked for my vegetarian and vegan family members and this one is ideal because you can make it either way. To take it up a notch, I made a homemade vegetable stock (although, feel free to use a store bought vegetable stock) and boiled the pasta in it. Fall is a wonderful time of year to do assorted mushrooms so I chose these dry Chanterelle, Cramini and Shitaki mushrooms. By soaking the chanterelles, I was left with a magic elixir. One of the tricks of the pasta is to make it al dente and in the end I combined the mushrooms with sherry, garlic and my marinated pearl onions , then finished it with a bit of the vegetable broth pasta water – another magic elixir! It’s a wonderful and healthy way to finish off the sauce. It’s great topped with parmesan, or keep it vegan and leave the parm out. Delicious!
See more 30 minutes recipes like this gluten free mushroom ragu pasta:
- Vegetarian ChickpeaLentil Minestrone Soup Jars
- 5 Ingredient One Pot Pasta
- Spicy Seafood Chickpea and Lentil Pasta
Chickapea Pasta is gluten free, organic, and made from chickpeas and lentils, and has a nutty goodness. This dish is topped with a delicious mushroom ragu.
- 1 cup shiktaki mushrooms
- 1 cup cremini mushrooms
- 1 cup chanterelle mushrooms dried
- 1 1/2 cups water
- 2 tablespoons clarified butter
- 1 tablespoon olive oil
- 1/2 cup marinated pearl onions
- 1/4 cup sherry
- 5 cloves garlic chopped
- juice of chanterelle mushrooms cooked down to reduce by half (about 3/4 cup)
- salt to taste
- freshly ground black pepper to taste
- 2 quarts vegetable broth
- 2 boxes Chickapea Pasta
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Soak the dried chanterelle mushrooms in 1 1/2 cups hot water. Make sure the mushrooms are covered in the water. Let soak for at least 30 min. Set aside and save the mushroom juice
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In a small pan, heat the mushroom juice to a simmer and reduce to half.
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Over medium-high, heat 2 Tbsp clarified butter and 1 Tbsp olive oil in a large fry pan. Add all the mushrooms and cook for 4 minutes, stirring frequently.
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Add 1/2 cup marinated onions and cook for 2 more minutes.
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Add 1/4 cup of sherry and the garlic and stir to combine. Cook for 1 minute.
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Add 3/4 cup reduced mushroom juice and stir.
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Add salt and pepper to taste.
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Bring the vegetable broth to a boil. Add the pasta and cook for 6 minutes. Drain the pasta and keep 1-2 cups of the pasta water. DO NOT rinse the pasta.
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Add the pasta to the mushrooms and gently stir to combine.
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Add 1 cup of the pasta water and stir.
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Serve topped with parmesan and parsley.
Find the recipe for NoCrumbsLeft marinated onions here.
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