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One of the best tricks a home chef can learn is to make TOO MUCH of a spice, condiment or sauce. This GF Mushroom Pesto Pasta is a beneficiary of this idea.
My prior post was a MUSHROOM KALE RISOTTO. I bought a bunch of mushrooms and needed, wanted, to make another recipe. I really like mushrooms. They are earthy and meaty. I also had made another meal with pesto. I have written about this before but I never liked nuts. Now, that I cook I am so much more willing to try things. When, I first made pesto, I made it without pine nuts. Now, I make it with a variety of nuts. the nuts give the pesto some body. Some of my favorite recipes that I have made using pesto include this GF SKILLET PESTO LASAGNA – amazing recipe; or this PESTO PASTA TOPPED WITH SALMON; or this VEAL CHOP TOPPED WITH A COMPOUND PESTO BUTTER. I have to say this last recipe is quite elegant.
GF Mushroom Pesto Pasta
Making this dish is so easy. If you need a quick weeknight menu idea, add this pasta to your repertoire. As I did, I had made the PESTO ahead of time over the weekend. Add 1/4 cup of pine nuts to make the pesto in a more traditional manner. There are only 5 ingredients in this recipe if you give credit to the already made pesto.
A final note is to comment on the gluten free pasta. I have been trying a number of different varieties to see what brand has the best texture. One thing I have learned for sure is that you have to make gluten free pasta al dente. It does not hold up well to over cooking. To date, the best brand I have found is TINKYADA.
Building the mushroom pesto pasta.
Building the Mushroom Pesto Pasta
The GF Mushroom Pesto Pasta Plated.
GF Mushroom Pesto Pasta Plated
GF Mushroom Pesto Pasta
To make your life easier, make spices and sauces in larger amounts to use later. My pesto was made over the weekend for this GF Mushroom Pesto Pasta.
Ingredients
- 1 LB Gluten free pasta
- 1/4 Whole Red onion diced
- 1 Tsp Salt
- 2 Tsp Lemon pepper
- 2 Tsp Oregano
- 1 Pint Mushrooms
- 1/4 Pint Cherry Tomatoes
- 1/4 Cup Pesto
- 1/4 Cup Vegetable stock
- 2 Tsp Olive oil
Instructions
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Follow the box instructions to make the pasta. Cook a minute short of al dente. Set aside while draining.
Begin heating the oil in a skillet. Add the onions and spices and heat for 2 minutes. Next, add the mushrooms and cook for 2 - 3 minutes until the water has been cooked out. Add the tomatoes and cook for 2 - 3 minutes until they begin to blister. Add the pesto and let it warm and combine with the other ingredients. Add the stock a little at a time looking for a creamy consistency.
Finish by adding in the pasta to pesto sauce. Mix well and cook for 2 minutes. This will finish the cooking of the pasta and the blending of the flavors.
Serve and enjoy!
Hello, Peter. I noticed you said that Tinkyada is the best noodle you have found so far. I have to agree with you on that! Probably you and your readers already know this, but the reason that Tinkyada noodles hold up so well is that they are made from WHOLE brown rice. They aren’t made from brown rice FLOUR. Whenever gluten free noodles are made with rice FLOUR, corn FLOUR, etc., they tend to fall apart when boiled. Thus the need to cook them al dente. But when noodles are made from the whole food item like WHOLE brown rice, they hold together beautifully, at least Tinkyada’s noodles do! Hope this helps! – Valerie
That totally helps. Thx so much for sharing. My next try is my own pasta. I have some special flour that they say works for pasta. We will find out!