Scrumptious Gluten-Free Italian Lunch: Delectable Pappardelle Pasta with Fresh Porcini Mushrooms, Truffle Oil, and Aromatic Herbs
Discover this exquisite gluten-free Italian lunch recipe, featuring pappardelle pasta tossed in a rich porcini mushroom sauce with truffle oil and aromatic herbs. Indulge your senses with the mouthwatering flavors and unforgettable plating appeal of this elevated dish perfect for any special occasion or weeknight treat.
Allergens
Gluten (in non-gluten-free pappardelle pasta)
Ingredients
- 200 grams gluten
- free pappardelle pasta
- 150 grams fresh porcini mushrooms, sliced
- 3 tablespoons truffle oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the gluten free pappardelle pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a pan over medium heat, sauté the sliced porcini mushrooms with minced garlic in 2 tablespoons of truffle oil for 4 5 minutes or until tender and fragrant.
- Add the cooked pasta to the pan with the porcini mushrooms and toss well to coat.
- Stir in the chopped basil and parsley, and season with salt and pepper to taste.
- Drizzle the remaining 1 tablespoon of truffle oil over the dish and toss again to combine.
- Serve immediately, garnished with additional fresh herbs and a sprinkle of grated Parmesan cheese if desired.
Chef’s Insight
The key to this dish is using high-quality ingredients, such as fresh porcini mushrooms and aromatic herbs, to elevate the flavor profile and create an unforgettable dining experience.
Notes
Be sure to use fresh porcini mushrooms for this recipe, as they impart a distinct flavor that cannot be replicated with dried or canned varieties.