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.
Gluten-Free Pasta with Prosciutto & Mushrooms
Servings: 4 servings
Calories: 619kcal
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
- ⅓ cup heavy cream or dairy-free substitute
- 2 tablespoons unsalted butter or dairy-free butter
Instructions
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- Divide pasta among bowls. Top with remaining prosciutto and chives.
Nutrition
Nutrition Facts
Gluten-Free Pasta with Prosciutto & Mushrooms
Amount Per Serving
Calories 619
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g60%
Cholesterol 123mg41%
Sodium 783mg33%
Potassium 683mg20%
Carbohydrates 72g24%
Fiber 6g24%
Sugar 5g6%
Protein 17g34%
Vitamin A 565IU11%
Vitamin C 6.2mg8%
Calcium 54mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More 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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