Gluten Free Marsala & Mushroom "Pasta"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz bag of Tinkyada Organic Brown Rice Pasta - Elbow, cooked1 tbs olive oil1/2 lb baby bella mushrooms, chopped3 small to medium shallots, chopped3 cloves garlic, chopped1/2 cup parsley, chopped2 cups low sodium/low fat chicken broth1 cup Holland House Marsala Cooking Wine1/4 tsp black pepper1 oz Romano cheese, finely grated
Saute the shallots, garlic, and mushrooms with the olive oil in a large saute pan.
Cook about 5 minutes or until the shallots are tender.
Add the Marsala and chicken broth.
Allow to reduce by about 1/3 - about 5 minutes.
Add the cooked pasta and mix well.
Allow to simmer together for about 5 minutes.
Turn off the heat and stir in the parsley, Romano cheese and black pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user SLCOLMAN.
Cook about 5 minutes or until the shallots are tender.
Add the Marsala and chicken broth.
Allow to reduce by about 1/3 - about 5 minutes.
Add the cooked pasta and mix well.
Allow to simmer together for about 5 minutes.
Turn off the heat and stir in the parsley, Romano cheese and black pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user SLCOLMAN.
Nutritional Info Amount Per Serving
- Calories: 485.2
- Total Fat: 7.8 g
- Cholesterol: 7.3 mg
- Sodium: 789.6 mg
- Total Carbs: 80.9 g
- Dietary Fiber: 2.5 g
- Protein: 12.3 g