Pasta com Molho de Cogumelos

Pasta com Molho de Cogumelos is a delightful gluten-free Brazilian dish that combines tender pasta with a rich and creamy mushroom sauce. This comforting meal is perfect for mushroom lovers and delivers a burst of flavor in every bite.

Ingredients

• Gluten-free pasta - 200 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Shallot, finely chopped - 1 medium
• Mushrooms (cremini or button), sliced - 300 grams
• Vegetable broth - 200 milliliters
• Heavy cream - 100 milliliters
• Parmesan cheese, grated - 50 grams
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent, about 2-3 minutes.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until they are tender and have released their moisture.
4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes.
5. Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.
6. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the mushroom sauce. Cook for an additional 2 minutes to heat through.
7. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 550
• Protein: 16 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 50 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from mushrooms, which may help support the immune system.
• Gluten-free pasta is suitable for individuals with gluten intolerance or celiac disease.

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