Gluten-Free Amaranth Pasta with Mushroom Cream Sauce

Homemade gluten-free pasta made from amaranth flour, served with a creamy mushroom cream sauce. A nutritious and filling vegetarian main dish.

• 30 minutes
• 2 servings
• Main course

• vegetarian
• energy
• supports the bones

Ingredients

• 150 g Amaranth
• 50 g Rice
• 120 g Egg
• 200 g Mushrooms
• 50 g Onion
• 3 g Garlic
• 150 g Oat milk
• 50 g Vegetable broth
• 5 g Olive oil (Extra Virgin)
• 2.5 g Salt
• 1.3 g Pepper
• 3 g Parsley

Instructions

1. For the pasta dough, knead amaranth flour, rice flour, eggs, and a pinch of salt into a smooth dough. Add a little water if needed. Roll out thinly (dust with rice flour) and cut into noodles. Alternatively, cook store-bought gluten-free noodles according to package instructions.
2. Heat olive oil in a pan. Sauté onion and garlic. Add mushrooms and fry until they have released their moisture and are lightly browned.
3. Add oat milk and vegetable broth and bring to a boil. Reduce heat and let simmer for about 5 minutes until the sauce slightly thickens.
4. Add the freshly cooked (or store-bought) gluten-free noodles to the sauce and mix well. Season with salt and pepper. Garnish with fresh parsley.
5. Serve immediately.

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