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.
Why this dish is good for you
Amaranth is a complete protein and gluten-free, rich in iron and calcium. Mushrooms (e.g., champignons) boost the immune system. This dish is high in protein, rich in iron, and energy-providing.
Ingredients
- Amaranth150 g
- Rice50 g
- Egg120 g
- Mushrooms200 g
- Onion50 g
- Garlic3 g
- Oat milk150 g
- Vegetable broth50 g
- Olive oil (Extra Virgin)5 g
- Salt2.5 g
- Pepper1.3 g
- Parsley3 g
Method
- 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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