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Gluten-Free 3 Mushroom Pasta


  • 200 g (small container) crimini mushrooms, sliced
  • 200 g (small container) white button mushrooms, sliced
  • 200 g (small container) baby portabello mushrooms, sliced
  • 1/4 cup butter
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 cup chopped onion
  • 1/2 tsp salt (optional)
  • 1/4 tsp thyme
  • 1 box Catelli gluten fee spaghetti
  • 1/8 cup arrowroot starch
  • 2 - 2 1/2 cup milk
  • 1/4 cup butter
  • 1/2 cup shredded parmesan cheese for sauce
  • 1/2 cup shredded parmesan cheese as a topping


  • In large frying pan on medium heat add olive oil and butter.
  • Add sliced mushrooms, chopped onions, thyme and garlic and saute until soft and lightly brown.
  • Sprinkle with salt.
  • Turn down to a simmer.
  • In a small saucepan melt the 1/4 cup butter.
  • On low heat add the arrowroot starch and whisk.
  • Add the milk slowly whisking until sauce is smooth.
  • Increase heat to low-medium and whisk until sauce thickens.
  • Turn to low and add shredded parmesan cheese.
  • Stir.
  • Pour white sauce over sautéed mushrooms and stir.
  • Keep sauce on low heat until you are ready to serve.
  • In a large stockpot make the pasta according to package directions.
  • Drain.
  • To serve place cooked pasta in individual bowls and top with the hot mushroom sauce.
  • Sprinkle shredded parmesan on each dish.
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