Gluten Free Pasta with White Wine Sauce

Doesn't wine just make everything better?

Butter definitely makes everything better.

Then add some of my personal favorites: capers, lemon, artichokes, mushrooms and maybe some chicken.

And then add some gluten-free pasta, because carbs=love.

This is what you get. Perfection in a bowl!

I made this gluten free pasta with white wine sauce recipe for dinner one night. Then I made it for dinner the next night. And then I made it for dinner 5 days after that. It is hard to stop eating, it is just so good.

Lick-your-plate-when-no-one-is-watching good.

This gluten free dinner will quickly become one of your favorites. It is definitely a go-to on my menu! You can also easily swap out the ingredients to use whatever you have on hand (or to use whatever you love.)

Let me tell you the secrets to making the most delicious gluten free pasta with white wine sauce of your life!

You can pick your favorite combos of veggies or other mix ins. I personally love the bright acidity of the capers and lemon, with some artichokes and mushrooms to give it a little more substance. I think some spinach or kale would be great to try!

You have to let the wine reduce or it won't be thick enough to be a sauce. You also have to make sure you don't let it reduce too much, because then you won't have any sauce. There is a sweet spot. Try to let it reduce until there is maybe 1/4 - 1/2 inch of wine in the bottom of your pan. The good news is that if you reduce it too much you can just add more wine. And who will complain about adding a little more wine?

Butter and parmesan. They are what magically thicken your reduced wine into a super sexy white wine sauce. You gently swirl a cube of butter into the sauce after you remove it from the heat so that it melts slowly and emulsifies. Then toss the white wine sauce with the parmesan and the hot pasta. The parmesan will melt into the white wine sauce which will thicken it up even more as it cools.

If you are looking for other quick and easy pasta dishes try my gluten free one pot chicken taco pasta or Asian-style gluten free chicken peanut noodles.

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Gluten Free Pasta with White Wine Sauce Recipe

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Ingredients

• 1/4 cup butter, divided
• 1 teaspoon minced garlic
• cup sliced mushrooms, half an 8 ounce container
• 1 14.5 ounce can quartered artichoke hearts
• 2 cups chardonnay wine, or other white wine
• 2 tablespoons capers
• zest and juice from one lemon
• 2 tablespoons fresh parsley, finely chopped
• 1/2 cup grated parmesan cheese
• gluten free pasta, for 4, cooked al-dente

Directions

1. Melt 2 tablespoons of butter in a heavy bottomed skillet. Add the garlic and mushrooms and saute until softened, 1-2 minutes.
2. Add the artichoke hearts and capers and sauté for one more minute.
3. Add the wine and then simmer and reduce until it gets slightly thicker and is reduced to 1/4 its previous volume (about 1/4 - 1/2 inch in the pan.) Add the lemon juice and zest.
4. Remove from heat and slowly swirl the remaining 2 tablespoon cube of butter around the pan so that it slowly melts.
5. Immediately add the parsley and parmesan and toss with the hot cooked pasta.

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Butternut Squash Bisque

January. That time of year when everyone vows to clean up their diet, then proceeds to be miserable for the next two weeks until they finally give up. Wouldn't it be so much easier if New Year's resolutions were made in July, when produce is in season and it's actually warm enough out that a salad doesn't seem like punishment?

In winter, soup is my healthy eating secret weapon. Butternut squash bisque is warm, comforting, and nutritious. The soup itself it dairy free, but topping it with Maple Whipped Cream adds an elegant touch and the perfect hint of sweetness. You can add as little or as much as you want, depending on your diet goals that day.

To make this butternut squash bisque, start by roasting the squash and shallot to intensify their flavor. Once the vegetables are roasted, transfer the vegetables to your blender and puree it with apple cider and vegetable stock to thin it out.

I love using premade vegetable stock, since it's an easy way to add a goof layer of base flavor without having to go through the effort of chopping carrots and celery yourself. It also shaves off a ton of cooking time, since the flavors don't need as much coaxing in order to fully develop.

One the soup is the consistency you like, transfer it to a pot and heat it through. If you have a high-speed blender, like a Vitamix, you can also just crank it up to high and let it heat the soup the rest of the way for you.

The maple whipped cream is just as easy to make – I do it right in my blender while the squash is roasting. Just add the cream and a drizzle of maple syrup, the pulse several times until whipped. It will hold in the refrigerator for several hours.

If you have any soup leftover, just swirl the leftover whipped cream into it and let it melt. It won't be quite as fun, but it will be just as delicious.

Here are a few other butternut squash recipes you might enjoy: Vanilla Roasted Butternut Squash and Pecans, Butternut Squash Tartines, and Roasted Butternut and Pomegranate Salad.

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Butternut Squash Bisque Recipe

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Ingredients

For the Maple Whipped Cream:

• 1/2 cup heavy cream
• 2 tablespoons pure maple syrup

For the Bisque:

• 1 medium butternut squash
• 2 shallots shallots
• 1 tablespoon olive oil
• 1 cup apple cider
• 2-3 cups vegetable broth
• salt and pepper, to taste

Directions

To Make the Maple Whipped Cream:

1. Add the cream and maple syrup to a blender container. Cover and quickly increase the speed to high.
2. Blend for 10-12 seconds, or until the cream holds soft peaks (you'll hear the sound of the motor change; do not overmix).
3. Transfer the whipped cream to a small dish and refrigerate until ready to serve.

To Make the Bisque:

1. Heat the oven to 400°F.
2. Cut the squash in half, length-wise, and discard the seeds.
3. Lightly coat the cut side of the squash with oil. Place cut side down on a baking sheet.
4. Lightly coat the shallot with oil and place on the baking sheet, alongside the squash.
5. Roast for 30-40 minutes, or until very tender.
6. Transfer the squash (flesh only) and shallot to the blender.
7. Add the apple cider and 2 cups of vegetable stock.
8. Blend on high until smooth, 20-30 seconds. If desired, add an additional cup of broth to achieve your desired consistency.
9. Transfer the soup to a pot and heat through.
10. Season to taste with salt and pepper.
11. Serve topped with maple whipped cream. 

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