Side Items

Gluten Free Marsala and Mushroom "Pasta" takes 5 minutes to prepare.

Gluten Free Marsala and Mushroom "Pasta" takes 25 minutes to cook.

Gluten Free Marsala and Mushroom "Pasta" makes 4 servings.

The ingredients for Gluten Free Marsala and Mushroom "Pasta" are:

12 oz bag of Tinkyada Organic Brown Rice Pasta - Elbow, cooked
1 tbs olive oil
1/2 lb baby bella mushrooms, chopped
3 small to medium shallots, chopped
3 cloves garlic, chopped
1/2 cup parsley, chopped
2 cups low sodium/low fat chicken broth
1 cup Holland House Marsala Cooking Wine
1/4 tsp black pepper
1 oz Romano cheese, finely grated

Here is how you make Gluten Free Marsala and Mushroom "Pasta":

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: 4Recipe submitted by SparkPeople user SLCOLMAN.

The nutritional information for Gluten Free Marsala and Mushroom "Pasta" is:

• Servings Per Recipe: 4
• 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