All this talk about a New York blizzard is making me crave comfort food! This creamy concoction was easy to throw together and it held up nicely to the January chill. Featuring one of my favorite flavor duos, this recipe features mushrooms and rosemary as a satisfying alternative to meat. Just grab a few ingredients and you can be digging into this beauty in no time!
- 1/2 lb gluten free pasta (brown rice or quinoa/brown rice pasta
- 1 cup white mushrooms-sliced
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 2 tablespoons whole wheat flour (use brown rice flour if you’re avoiding gluten)
- 2 cups low sodium chicken broth
- 1/2 cup nonfat Greek yogurt
- 2-3 sprigs fresh rosemary – chopped
- Optional: grated Parmesan cheese
In a large pot, bring a quart of water to boil. Add 1 tablespoon salt to water and cook pasta according to package instructions.
To make the sauce, heat a large nonstick pan over medium heat, add the butter and mushrooms, sauté, stirring occasionally, until the mushrooms are browned (8-10 minutes).
Season with a pinch of salt and pepper, add the garlic and continue to cook for 3-5 minutes until the garlic is fragrant.
Sprinkle the flouer over the mushrooms and cook for 3 minutes, stirring to evenly coat the mushrooms.
Add the chicken broth to the pan and stir.
Let the sauce bubble over medium high heat for 10-15 minutes until it has slightly thickened.
In the meantime, finish cooking the pasta and drain it.
Taste the sauce, add salt and pepper to taste.
Remove the sauce from the heat, stir in the yogurt and rosemary.
Add the pasta to the sauce in the skillet, toss to coat the pasta,serve with Parmesan cheese if desired.