Creamy gluten-free tallarines

Heat a pan and add butter and olive oil.

Cook the chopped garlic and onion until soft and fragrant.

Add the mushrooms and cook until golden, almost without stirring.

Season and pour white wine to deglaze. Once the liquid evaporates, add the cream and cook for 5 minutes.

Meanwhile, cook the pasta in abundant boiling water with salt and strain.

Add the tallarines to the pan and mix well with the sauce.|Finally, add chopped parsley and pine nuts.