Pasta with Creamy Sun Dried Tomato and Mushroom Sauce (Dairy Free, Gluten Free).
This creamy and comforting pasta with a flavorful sun dried tomato sauce is easy to make and so delicious. Your family will love this recipe!
Ingredients
- 16 ounces gluten free spaghetti or a different pasta shape of your choice
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 Tablespoon olive oil
- ½ cup white wine
- 2 Tablespoons gluten free flour blend
- ½ cup sun-dried tomatoes or oven-dried
- 2 cups sliced mushrooms
- 1 ½ cups non-dairy milk
- 2 cups spinach leaves
- 1 teaspoon sea salt
- ⅓ teaspoon garlic powder
- ½ teaspoon pepper
Instructions
- Cook the gluten free spaghetti according to package directions.
- While the pasta cookies, make the sauce. In a large pan, cook the onion and garlic in the olive oil over medium heat.
- Once the onion softens, add the white wine and mushrooms, and stir.
- Let the mushrooms cook for a few minutes until they start to soften, then add the gluten free flour blend and stir again.
- Add the oven-dried tomatoes and the non-dairy milk. Stir constantly until the sauce begins to thicken.
- Add the spices and the spinach leaves, and mix together until the spinach wilts.
- Put the spaghetti in bowls, and top with the sauce.
- Add more salt and pepper if desired.
Notes
Store leftover sauce in the refrigerator. It should stay fresh for about 3 days.
Nutrition
Calories: 564kcalCarbohydrates: 102gProtein: 18gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 720mgPotassium: 910mgFiber: 6gSugar: 10gVitamin A: 1877IUVitamin C: 20mgCalcium: 172mgIron: 4mg
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