Pasta with Cream Sauce and Morels Gluten-Free Recipe
Don’t have tagliatelle pasta? Any GF pasta will do.
Servings4
AuthorAran Goyoaga
Ingredients
Kosher salt and freshly ground pepper
8ouncesgluten-free tagliatelle pasta
3tablespoonsolive oil
4ramps or 1 small leek,thinly sliced
8ouncesfresh morel mushrooms,halved if large
2sprigs fresh thyme
1/3cupheavy cream
1ounceParmesan cheese,finely grated, divided
1/4cupchopped fresh Italian parsley,plus more for garnish
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta and cook as directed on the package until al dente.
Meanwhile, heat a large sauté pan over medium-high heat. Add the olive oil, ramps, morels, and thyme sprigs. Cook until brown, about 3 minutes.
Season with 1 teaspoon salt and 1/2 teaspoon pepper. Add the cream and half of the cheese, stir, and turn off the heat. Stir in the parsley and remove the thyme sprigs. Add the pasta to the sauce, stir to coat, then transfer to individual dinner plates. Garnish with the remaining cheese and the parsley and serve.