Gluten-Free Pasta with Prosciutto and Mushrooms

Gluten-Free Pasta with Prosciutto & Mushrooms

This Gluten-Free Pasta with Prosciutto & Mushrooms recipe comes together quickly but still comes off as impressive. The ingredients aren’t unusual or hard to find and they create a delicious blend of flavors. The sauce is perfectly creamy … just be careful not to reduce it too much.

5 from 1 vote
Gluten-Free Pasta with Prosciutto and Mushrooms
Gluten-Free Pasta with Prosciutto & Mushrooms
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 619 kcal
Author: Kim Maes
Ingredients
  • 2 ounces prosciutto, thinly sliced (about 6 slices)
  • 2 tablespoons olive oil
  • 1 pound mixed mushrooms (such as button, oyster, cremini), thinly sliced
  • 2 medium shallots , finely chopped
  • 4 teaspoons finely chopped fresh chives, divided
  • ¾ teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 cloves garlic , finely chopped
  • 1 cup low-sodium gluten-free chicken broth
  • 12 ounces gluten-free fettuccine, fresh if possible
  • cup heavy cream or dairy-free substitute
  • 2 tablespoons unsalted butter or dairy-free butter
Instructions
  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper and lay prosciutto slices on top, spaced so they aren’t touching. Bake until slices start to shrivel and turn golden, about 10-12 minutes. Keep your eye on it, as the prosciutto can burn quickly. Let cool. Crumble into pieces.
  3. Heat oil over medium-high heat. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 2 teaspoons chives. Season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add garlic and cook for 1 minute. Add broth and reduce heat to low. Bring to a simmer and cook until only a thin layer of broth coats the bottom of the pot, 5-7 minutes.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente, about 3 minutes less than package directions. If using fresh fettuccine, it will only take a few minutes to cook.
  5. Using tongs, transfer pasta directly to pot with mushroom sauce mixture and add 1 cup pasta cooking liquid. Crumble half the prosciutto into the pot. Increase heat to medium, bring to simmer, and cook, tossing constantly, until liquid is slightly thickened, about 2 minutes. Add cream, return to simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine.
  6. Divide pasta among bowls. Top with remaining prosciutto and chives.
Nutrition Facts
Gluten-Free Pasta with Prosciutto & Mushrooms
Amount Per Serving
Calories 619 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 123mg 41%
Sodium 783mg 33%
Potassium 683mg 20%
Total Carbohydrates 72g 24%
Dietary Fiber 6g 24%
Sugars 5g
Protein 17g 34%
Vitamin A 11.3%
Vitamin C 7.5%
Calcium 5.4%
Iron 13.4%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free Pasta with Prosciutto and Mushrooms Recipe

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Kim Maes Mushrooms Pasta Prosciutto
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