Just because you’re gluten free doesn’t mean you have to forgo pasta. Rice pasta works well in hot dishes and pasta salads and is a good alternative. I usually use rice spirals. The only pasta I’m not fussed on in the gluten free version is spaghetti. It seems too thin, so I might use fettuccini instead.
This is a quick dish to make. Good for those evenings when you don’t have a lot of time but want something filling.
HINT
As a way of cutting down calories and fat content I use evaporated milk instead of cream always in pasta dishes.
Creamy Mushroom Pasta
Ingredients
3 ounces bacon
1 onion
1 large clove garlic
1 large green pepper
4 ounces mushrooms
1 tablespoon sweet chili sauce
Half teaspoon chili flakes (or more if you like it hotter)
1 teaspoon oregano or mixed herbs
1 cup grated cheese
1 tin evaporated milk
Method
Cook bacon in a non stick fry pan. Take bacon out pan and chop it into small pieces.
Put pasta on to cook in a saucepan of water.
HINT
I don’t use rice pasta for Mick as he doesn’t need gluten free and any gluten free pasta is invariably more expensive that normal pasta. So to cut costs, I cook two separate lots of pasta.
Rice pasta doesn’t take as long to cook so if you are making the dish for you and someone else who is not gluten free, which is what I do for me and Mick, put their pasta on for a couple of minutes earlier.
Dice onion, green pepper, and mushroom. Add minced garlic and put into and lightly cook.
Return chopped bacon to pan. Add chili sauce, chili flakes, herbs evaporated milk and cheese. Simmer gently over low heat till cheese is dissolved
Drain pasta and pour creamy sauce over.
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