Creamy gluten-free tallarines

with cream and mushrooms



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


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.

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