Imagine a mouthwatering pasta dish that's not just delicious, but also completely gluten-free and ready in just 30 minutes! This Easy Gluten Free Pasta with Leeks, Mushrooms, and Pesto is about to become your new go-to meal that will have everyone at the table asking for seconds. Perfect for busy weeknights or when you want to impress without spending hours in the kitchen, this recipe combines the earthy richness of mushrooms, the subtle sweetness of leeks, and the bold flavor of pesto into one irresistible gluten-free masterpiece.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g gluten free pasta
- 2 leeks, sliced
- 200g mushrooms, sliced
- 100g pesto
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by thoroughly washing leeks and mushrooms. Slice leeks into thin half-moon shapes and slice mushrooms into even, medium-thick pieces.
- Bring a large pot of salted water to a rolling boil. Ensure the water is generously salted to enhance pasta flavor.
- Add gluten-free pasta to boiling water, stirring immediately to prevent sticking. Cook according to package instructions, typically 8-10 minutes, until pasta is al dente.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced leeks and sauté for 3-4 minutes until they become soft and slightly translucent.
- Add sliced mushrooms to the skillet with leeks. Cook for an additional 5-6 minutes, stirring occasionally, until mushrooms release their moisture and become golden brown.
- Season the leek and mushroom mixture with salt and freshly ground black pepper to taste.
- Once pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.
- Return pasta to the pot and add the sautéed leeks and mushrooms. Stir in pesto, using reserved pasta water to help create a smooth, creamy sauce if needed.
- Toss everything together until pasta is evenly coated with pesto and vegetables are well distributed.
- Serve immediately in warm plates, optionally garnishing with extra fresh herbs or a sprinkle of parmesan cheese if desired.
Tips
- Always salt your pasta water generously - this is your first chance to build flavor into the dish.
- For the best mushroom texture, ensure your skillet is hot enough to achieve a golden-brown sear without steaming.
- Reserve some pasta cooking water before draining. The starchy water helps create a silky sauce and helps the pesto coat the pasta evenly.
- Choose a high-quality gluten-free pasta that holds its shape well during cooking.
- If you want to make this dish even more nutritious, consider adding some protein like grilled chicken or white beans.
- Fresh pesto will always taste better than store-bought, so consider making your own if time allows.
- Don't overcook the leeks and mushrooms - you want them soft but still with a bit of texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
