Gluten-Free Spaghetti with Creamy Mushroom Sauce
Indulge in the comforting flavors of this Gluten-Free Spaghetti with Creamy Mushroom Sauce—a perfect combination of earthy mushrooms and velvety, cheesy goodness that’s both gluten-free and utterly delicious. This recipe features tender gluten-free spaghetti coated in a rich, creamy sauce made from sautéed cremini mushrooms, garlic, and onions, enhanced by a roux of butter and gluten-free flour, with a luscious finish of heavy cream and Parmesan cheese. Ready in under 35 minutes, it’s an ideal choice for weeknight dinners or a refined twist to your pasta nights. Top it off with a sprinkle of fresh parsley for added vibrancy, and savor this irresistible dish tailored for gluten-free lifestyles without compromising on flavor!
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 2 tbsp Olive oil
- 3 count Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 12 oz Cremini mushrooms, sliced
- 2 tbsp Unsalted butter
- 2 tbsp Gluten-free all-purpose flour
- 1.5 cups Vegetable broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to the package instructions. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté for 2–3 minutes until fragrant and softened.
Add the sliced cremini mushrooms to the skillet. Cook for 7–8 minutes until the mushrooms are softened and browned, stirring occasionally.
Push the mushrooms to one side of the skillet, and add the butter to the empty side. Allow it to melt before sprinkling the gluten-free all-purpose flour over the butter. Stir the flour and butter together to create a roux, cooking for 1–2 minutes to remove the raw flour taste.
Slowly pour the vegetable broth into the skillet, whisking constantly to combine the roux and broth. Simmer for 2–3 minutes until the mixture thickens.
Reduce the heat to low and stir in the heavy cream. Cook for another 2 minutes until the sauce is smooth and creamy.
Mix in the grated Parmesan cheese, salt, and ground black pepper until the cheese is fully melted and incorporated.
Add the drained spaghetti to the skillet with the sauce. Toss to coat the pasta, adding reserved pasta water as needed to adjust the consistency of the sauce.
Serve hot, garnished with fresh parsley if desired. Enjoy your delicious gluten-free spaghetti with creamy mushroom sauce!
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 19.3 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 591 mg | 45% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2117 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
