Pasta with Creamy Sun Dried Tomato and Mushroom Sauce.
Creamy and comforting pasta with a flavorful sun dried tomato sauce.
Ingredients
- 16 ounces gluten free spaghetti cooked according to package directions
- 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
- 3 cups spinach leaves torn, plus more for garnish
- 1 teaspoon sea salt
- ⅓ teaspoon garlic powder
- ½ teaspoon pepper
Instructions
- In a large pan, cook the onion and garlic in the olive oil over medium heat.
- Once the onion softens, about 7 minutes, 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.
- Serve over hot pasta and top with sliced fresh spinach.
- Add more salt and pepper if desired.
Nutrition
Calories: 563kcalCarbohydrates: 102gProtein: 17gFat: 8gSaturated Fat: 1gSodium: 745mgPotassium: 932mgFiber: 5gSugar: 10gVitamin A: 2420IUVitamin C: 15.4mgCalcium: 163mgIron: 4.2mg
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