Tuesday, August 20, 2019

Garlicky Gluten-Free Spaghetti With Mushrooms & Spinach

Garlicky Spaghetti With Mushrooms & Spinach was one of my go to dishes to order at one of our favorite restuarants until I went gluten-free. When I discovered gluten-free spaghetti and pasta, I could enjoy it again! Only, I had to make it myself as GF fare wasn't popular yet in restuarants. Here it is recreated not only GF but also oil-free to the delight of my tastebuds; no one has to feel deprived any longer.

There are many kinds of gluten free pastas available these days; our favorites are made with brown rice, quinoa, amaranth, or a combination. I usually make this dish using brown rice spaghetti. As any other pasta shape will work fine, enjoy using your favorite type. Of course those for whom gluten is not an issue, use any pasta you like! 

4 Servings


8 oz Spaghetti/Pasta (Gluten-Free)
2 tsp Olive Oil (optional)
5 Garlic cloves
8 oz Fresh Mushrooms, sliced
8 oz Fresh Spinach
Salt & Freshly ground Black Pepper
1 pinch Crushed Red Pepper flakes
1 large handful Flatleaf Parsley, minced
6-8 fresh Basil leaves, torn 
1/2 cup GF Breadcrumbs, toasted or Vegan Parmesan


Prep all the ingredients: Clean and slice mushrooms, tear spincan into big pieces (Stems are good too, prepare herbs, peel and mash garlic and set aside all the ingredients separately.

Cook the spaghetti (or pasta) with a generous pinch of salt until tender but still firm according to package directions, drain and keep hot. Save about 1/2 - 1 cup of the cooking water to add to the dish to keep it moist.

While the spaghetti is cooking, heat a large skillet; sprinkle the red pepper and a little black pepper to toast lightly. Add oil if using and the mushrooms with a pinch of salt. Cook on low-medium heat  stirring often adjusting heat as necessary until mushroom juices reduce.

Add the garlic and stir for about a minute or so.

Tip in the spinach and turn to coat until wilted.

Mix in the hot cooked spaghetti and the parsley until combined well, adding some or all of the reserved cooking liquid as needed. Tongs are very helpful to combine the spaghetti with the veggies and herbs.Taste and add seasonings of salt or pepper as needed.

Sprinkle the basil and toasted bread crumbs or the vegan parmesan.

Serve hot immediately. Pass the pepper mill if you wish to add more black pepper for individual servings.


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