Mmmm…pasta!
No really…I am a pasta fiend. And thankfully, the gluten-free community has been blessed with a variety of noodles to fit your desires or culinary vision.
After settling in for a viewing of an episode of The Barefoot Contessa, Ina introduced her audience to the amazing ingredient – white truffle butter. And she was cooking it up with Tagliarelle, dressing it up with fresh chives and shaved Parmesan. And I thought to myself that it would make a fabulous meal. In fact, I wanted to cook it up for something special.
And that situation presented itself in the form of an impromptu holiday gathering. Tagliarelle was not available gluten-free, but Schär has a fantastic Tagliatelle noodle that is gluten-free. So, I cooked that up, following the simple recipe from Ina…but gave it my own gluten-free twist.
Recipe: Gluten-Free Tagliatelle with Truffle Butter Sauce
Servings: 12
Time: Prep 20 minutes; Cook 10 minutes
Ingredients:
- Kosher salt
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- Freshly ground black pepper
- 1 box Schär Gluten-Free Tagliatelle pasta
- 3 tablespoons chopped fresh chives
- 3 ounces Parmesan, shaved thin with a vegetable peeler
Directions:
Add 1 tablespoon salt to a large pot of water and bring to a boil.
Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer.
Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
Add the pasta to the boiling water and cook for 8 minutes, or until al dente. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta.
Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
~*~*~
This amazing pasta meal was not too heavy. In fact, the fantastic noodles by Schär were the perfect consistency and reminded me a lot of when I used to be able to eat wheat noodles. They were fantastic. They held up to the creamy sauce and were amazing in this dish. Any pasta would do, but the wider noodles that the Tagliatelle offered were the perfect compliment. Even better…no one could tell they were gluten-free!
Honestly, whether you want a delicious pasta to share with friends, family, or enjoy yourself…give this recipe a try. The hardest part was finding the white truffle butter. I recommend checking natural food stores!
The Celiathlete 