We’ve got another quick and delicious gluten-free pasta recipe for you. This is great for when time is not your friend, since it only takes minutes to prepare! Using gluten-free canned ready meals like some of the gluten-free items of Amy’s brand of organic food, cuts your meal prep time in half. Try this for your lunch this weekend! Definitely, yummy!
1 can of Amy’s Gluten-Free Tomato Bisque
1 pound dried Gluten-free Pasta (Fusilli, or Penne should work nicely)
4 tbsp salted butter
3 tbsp gluten-free flour
2 cups whole milk
1 cup shredded cheddar
½ pound sliced button mushrooms
3 medium sliced shallots,
A few stems of fresh thyme, washed and dried
Salt & pepper
Prepare gluten-free pasta as instructed in the pack. While boiling, move on to prepare the sauce.
In a sauce pan, melt butter in low heat and slowly whisk in the flour, and then the milk a little at a time, until fully combined. Adjust heat to medium to simmer, making sure to keep an eye on the mixture to avoid burning, whisking continuously.
Empty the can of gluten-free tomato bisque soup in the sauce pan, and let simmer. Add the cheddar, salt and pepper, and set aside after 1 minute. Cheddar is a gluten-free cheese, lucky us! Only, be careful to use real cheddar and not processed cheddar to avoid any additives that can contain gluten.
In another pan, sauté shallots until translucent, and then add the mushrooms. You can do a few pieces of mushroom at a time so they have enough space in the pan to get sufficiently browned. You’ll get much more flavor in the dish, this way. Add salt and pepper to your liking.
When the pasta is al dente. Mix in theother ingredients: tomato sauce mixture, shallots and mushrooms. On medium heat, allow to simmer to let the water evaporate, leaving you just enough liquid so that your pasta is creamy but no longer runny.
Serve and enjoy!
Recipe from Amy’s, adapted and made gluten-free.