Pâtes à la Normande

Pâtes à la Normande is a delightful gluten-free pasta dish that combines the rich flavors of Normandy with fresh ingredients. This creamy dish features a luscious sauce of mushrooms and apples, creating a harmonious balance that is both comforting and elegant.

Ingredients

• Gluten-free pasta - 200 grams
• Butter - 30 grams
• Shallots - 2, finely chopped
• Garlic - 1 clove, minced
• Mushrooms - 150 grams, sliced
• Green apple - 1, cored and diced
• Heavy cream - 100 ml
• Chicken or vegetable broth - 100 ml
• Fresh thyme - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)
• Fresh parsley - for garnish

Steps

1. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped shallots and minced garlic, sautéing until translucent, about 2-3 minutes.
3. Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.
4. Stir in the diced green apple and cook for another 2-3 minutes until softened.
5. Pour in the heavy cream and chicken or vegetable broth, stirring to combine. Allow the mixture to simmer for 5 minutes until slightly thickened.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in the chopped thyme and season with salt and black pepper to taste.
7. If desired, sprinkle grated Parmesan cheese over the top and mix well.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 550
• Protein: 14 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from apples and mushrooms.
• Provides a good source of protein and healthy fats from cream and butter.

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