Gluten Free Pasta with Shiitake Mushrooms, Flat Beans, Smoked Mozzarella and Coriander (Padrón Peppers on the Side)

This is for everyone who likes a nice creamy, cheesy pasta. This version uses gluten free  pasta, as I have a mild gluten intolerance. You may choose whatever type of pasta you prefer, it will work with any type and shape.

Feeds: Three Adults or Five Kids or One Really Hungry Teenager 🙂

Ingredients:

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250g (GF) Pasta
150ml Double Cream
60g Shiitake Mushrooms
2 Egg Yolks
1tbl spoon of Pesto of your choice
3 Garlic Cloves
1 White Onion
3 Flat Beans
1/2 Smoked Mozzarella ball
Coriander
Pecorino Cheese
200g Padrón Peppers

Prep:

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Chop you ingredients how you want them in the sauce.
In my case I quartered the mushrooms, cut the onion into wedges, flat beans into roughly an inch long pieces and cubed the cheese to finger width chunks.

Process:

  1. Mushrooms, Onions, Garlic and Flat Beans in the pan with a bit of rapeseed oil. Season with Salt and Pepper. Fry until onions are soft.
  2. Once onions are soft, add Double Cream, Pesto and cubed Smoked Mozzarella
  3. Put your Pasta in boiling water. Add a bit of Oil and Salt.
  4. Once pasta is cooked, drain it, leave a bit of paste water, and add that to your sauce.
  5. Add drained past to the frying pan. Put in the Egg Yolks, Coriander and grated Pecorino Cheese.
  6. Work the yolk in your sauce and pasta quickly, before it cooks.
  7. Fry Padrón Peppers on a griddle pan, on high heat. Sprinkle salt generously. Make sure the peppers are charred.
  8. Serve your tasty pasta with the peppers on the side
  9. Enjoy!

 

Tips:

  • Another thing that you might consider adding towards the end of the cooking are Capers.
  • When buying a bunch of fresh Coriander, chop it all up and store it in a container in your freezer. This way you will always have fresh Coriander available!
  • Similarly – you can make or buy already chopped frozen Garlic.
  • Use any crunchy green veg if you don’t like Flat Beans – Green Peppers, Broccoli…
  • You can substitute Pecorino for Parmigiano
  • You can use your leftover Egg Whites to make a small meringue.
  • You can try this recipe with vegan alternatives for cream, cheese and egg. If you do, let me know how you did.
  • All the measurements are approximate, if you want to add more mushrooms or onions – do it!

 

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