Pâtes à la Périgourdine

Pâtes à la Périgourdine is a delightful gluten-free pasta dish inspired by the rich culinary heritage of the Périgord region in France. This dish features a savory blend of mushrooms, walnuts, and creamy sauce, bringing a taste of rustic French cuisine to your table.

Ingredients

• Gluten-free pasta - 200 grams
• Olive oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Mixed mushrooms (e.g., cremini, shiitake) - 200 grams, sliced
• Walnuts - 50 grams, roughly chopped
• Fresh parsley - 2 tablespoons, chopped
• Heavy cream - 100 milliliters
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until softened and fragrant, about 3 minutes.
3. Add the sliced mushrooms to the skillet and cook until they have released their moisture and are golden brown, about 5-7 minutes. Stir in the walnuts and cook for an additional 2 minutes.
4. Pour in the heavy cream and simmer for 3-4 minutes until slightly thickened. Season with salt and black pepper to taste.
5. Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
6. Stir in the chopped parsley and serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 40 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms and walnuts.
• Contains healthy fats that support heart health.

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