Gluten Free Egg Pasta with Balsamic Brown Butter
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)
Ingredients
  • Gluten Freed Jovial Pasta Egg Noodles from Whole Foods
  • 6tablespoons unsalted butter
  • 2tablespoons balsamic vinegar
  • 1/2teaspoon salt
  • 1 Cup of chopped Crimini mushrooms
  • 1 1/4teaspoon freshly ground black pepper
  • 1/3cup toastedchopped walnuts
  • 1/4cup grated Parmesan
Instructions
  1. Bring a large pot of salted water to a boil over high heat.
  2. Add pasta and cook according to directions until tender but still firm to the bite, stirring occasionally.
  3. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
  4. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
  5. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
  6. Transfer the pasta to the pan and fold in the balsamic brown butter.
  7. Sprinkle walnuts and Parmesan over the pasta.
  8. Serve immediately
Recipe Notes

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