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Gluten Free Penne with Mushrooms and Sweet Peas

Rated as 4.73 out of 5 Stars

"A delicious gluten free pasta recipe with mushrooms and sweet peas."
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Ingredients

20 m servings 482 cals
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of water to a boil.
  2. In a large skillet saute the onion in olive oil for about 5 minutes or until slightly browned. Add the mushrooms and saute for an additional 5 minutes. Add the heavy cream and the peas; season with salt and pepper; bring to a simmer.
  3. Cook the pasta according to package directions; drain and toss with the sauce.
  4. Remove from the heat and add the Parmigiano-Reggiano cheese; toss to combine.

Nutrition Facts


Per Serving: 482 calories; 26.8 g fat; 51.9 g carbohydrates; 10 g protein; 60 mg cholesterol; 217 mg sodium. Full nutrition

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Reviews

Read all reviews 8
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I have made this several times, the recipe is good but what is great is the Gluten Free Pasta by Barilla. I have Celiac and this is the ONLY pasta I have found that is edible and doesn't fall ap...

This recipe was very fast and easily to make. Tasted Amazing, added a little garlic to the sauce.

Fast, easy and delicious. I added some pancetta for some extra flavor. The pasta is fantastic with a great taste and texture. Thank you for the recipe.

This was a great weeknight, vegetarian dinner! It's super easy and utilizes ingredients I almost always have on hand. Of course, versatility is always key for me and this recipe has it. I co...

A quick easy and tasty meal to make.I substituted Nush dairy-free yoghurt which blended well and I then garnished the dish with spinach and grated Violife vegan cheese as I'm gluten and dairy i...

Easy and quick! We make this at least once a week.

will make it again, but add bacon instead of mushrooms, for protein and because husband doesn't like mushrooms.

This was great. I will make it again. Doesn't have to be gluten free pasta, either, and very add-to-able with other veggies.