Cooking from home has never looked so good. This linguine recipe is outstanding. Looks and tastes just as amazing as when I posted this recipe a couple of years ago!
I first published this post when I began my blog at fromentfree.com. I’ve changed the name of my blog and the layout a bit, but not the recipe or the photo for this one!
These photos are the SAME photos from then, just edited differently now! And the recipe I still make as it’s one of my favorites!
I remember when I posted this just thinking how easy it would be to simply skillet a bunch of stuff that I had in the fridge. Then just throw it in some pasta.
That’s what I did, of course.
Some of my favorite vegetables to skillet are right in this dish. Mushrooms are always one of my favorites. And here is why: they’re controversial. Some say cook them quick, some say cook them long, don’t wash, wash…the list goes on.
Honestly, the makeup of mushrooms is quite fascinating. I have a way of cooking mushrooms for different dishes.
If I’m adding kale, like in this recipe, I want my mushrooms to leak their moisture. This protects the greens! So, the kale won’t burn or darken quickly. It stays moist also.
Just try this recipe. You will love it. If you love pasta, you’ll adore this. Sometimes the easiest recipes, are the most satisfying.
An awesome gluten-free linguine recipe with sundried tomatoes and mushrooms and is gluten-free!? You can’t beat that. Oh, no you can’t.
Happy gluten-free pasta eating! Be sure to RATE & COMMENT this recipe below if you make it!!
Linguine Recipe With Sundried Tomato And Mushroom (Gluten-Fre)
A fantastic gluten-free pasta dish with amazing flavor.
- 12 oz gluten-free Linguine
- 2 Garlic cloves, crushed
- 1/2 cup Herbed sun-dried tomatoes Chopped
- 3 oz Portobello baby mushrooms Sliced
- 2 cups Baby kale Packed
- Olive oil I use California
- Kosher salt and ground pepper to taste
- Goat cheese To top
- FOR SAUTEE:
- Heat a large skillet to medium low heat.
- When skillet is heated, add mushrooms and stir.
- Two minutes later, drizzle with splash of olive oil, and stir
- *The goal here is to dry them out a bit. Medium heat, for 20 mins.
- The mushrooms will lose water. Some water will evaporate. Don't worry.
- Stir occasionally. If mushrooms look too dry, drizzle olive oil and stir.
- After 20 minutes, mushrooms should be dark and aromatic.
- Up your stovetop heat now to medium.
- *The water in skillet will help protect the kale.
- Add baby kale to skillet and stir frequently.
- If any sign of dryness occurs, add splashes of WATER to keep moist.
- Kale will shrink. When it's darker green and smaller, its perfect.
- Add sundried tomatoes and stir frequently for 2-5 more minutes.
- Add a hefty pinch of kosher salt and pepper while cooking, and stir.
- When finished, turn off heat and set aside.
- MAKE PASTA WHILE SAUTEE COOKS:
- Heat a large pot of water over stove top.
- *Note: gluten-free pasta needs lots of room and water.
- Add crushed garlic while pot is heating.
- When water boils, add pasta and a dash of olive oil.
- *Note: GF pasta needs olive oil too 🙂
- Boil pasta according to directions, or 5-7 minutes if fresh.
- When pasta is al dente, drain water from pasta.
- Add pasta to large skillet with sautée, and fold into sautée.
- When mixed thoroughly, crumble goat cheese as topping.
- Serve and plate with thongs.....then devour.