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OMG! This dish is so good and so easy and fast to make!!! I modified this recipe and my husband says it's restaurant quality! If you are gluten-free and you love your pasta you gotta try this dish!!! Even if you're not gluten-free you gotta try it! Yummo!!! I modified this recipe using Gluten Free egg Pasta (instead of Ravioli because I haven’t found any gluten-free ravioli yet in any store.) AND this is the first gluten-free egg noodles I've found! Yipppee!! Ok, so I haven't had any pasta in a while! I'm excited about it!!!
I modified this recipe using Gluten Free egg Pasta (instead of Ravioli because I haven’t found any gluten-free ravioli yet)
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Ingredients
- Gluten Freed Jovial Pasta Egg Noodles from Whole Foods
- 6 tablespoons unsalted butter
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1 Cup of chopped Crimini mushrooms
- 1 1/4 teaspoon freshly ground black pepper
- 1/3 cup toasted chopped walnuts
- 1/4 cup grated Parmesan
Ingredients
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Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add pasta and cook according to directions until tender but still firm to the bite, stirring occasionally.
- Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
- When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
- Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
- Transfer the pasta to the pan and fold in the balsamic brown butter.
- Sprinkle walnuts and Parmesan over the pasta.
- Serve immediately
Recipe Notes
