This is a nice dish for company or your family, served on the side or as your main course. It’s sort of an Alfredo light – with a rich Gouda cheese flavor. I say light because it’s not smothered in sauce and there’s no cream or butter (making it lower in calories). There are mushrooms simmered in wine, though. Button or cremini do nicely. And fresh asparagus. And more cheese grated on top. Yum!
- olive oil - 1 Tablespoon
- garlic - 1 1/2 Tablespoons (minced)
- onion - small (finely chopped)
- mushrooms - 8 oz (thinly sliced)
- asparagus - 12 oz.
- organic vegetable broth - 2 1/2 cups
- dry white wine - 3/4 cup
- Gouda cheese - *6 oz. cubed or grated (more for topping)
- GF flour mix - 1 1/2 - 2 Tablespoons
- pepper - 1/2 teaspoon
- broadleaf parsley - 1 - 2 Tablespoons chopped
- GF pasta - 12 oz.
Wash and cut the asparagus into 1" pieces. Remember to cut off and discard the tough part of the stems!
Put a pot of water on to boil the asparagus and another for the GF pasta.
When the water is boiling under the pasta pot, cook the pasta as directed, drain and set aside. I like to use GF Penne for this, but you may choose another.
In a very large skillet, measure the oil, garlic and onions and saute a few minutes (until the onions begin to turn translucent). Turn the flame down and sprinkle 1 1/2 Tablespoons GF flour mix over the garlic and onion mixture and stir it through. Then add the broth a half a cup at a time, until it's mixed well, with no lumps.
Add the wine and thinly sliced mushrooms and simmer on low to medium heat for approximately 10 - 12 minutes. The sauce should thicken up a bit as the wine cooks off.
If it's not thick enough to your liking, scoop out a bit of the broth (into a bowl) and stir the remaining GF flour mix into it until it's smooth before adding it back into the skillet and allowing it to simmer and thicken some more.
When the water is boiling, add the asparagus pieces. Cook for approximately 4 -5 minutes (or until tender). Drain immediately and add to the mushroom/wine sauce.
Turn the heat down low and add the grated or cubed (smaller cubes will melt easier and faster). Do not allow sauce to boil. Stir through, then add the pepper. Taste and add salt (if necessary). Toss the cooked GF pasta into the sauce and mix together.
If the pasta seems too dry, add up to ¼ c. broth to loosen up the sauce.
Plate and then top with more shredded/grated Gouda cheese and some fresh parsley. I like to use Italian broadleaf. The texture is nice and it adds an additional layer of flavor to the dish. Serves 6
*You may certainly use more than 6 oz. of Gouda, if you like. Just remember, if you're watching your calories, 1 oz. = 110 calories. That's one reason I like grating a little extra cheese on top. You'll be surprised how much flavor just a touch of it adds!