Gluten Free Mushroom & Prosciutto Pasta
250 grams Gluten free pasta of choice
30 grams butter
1 brown onion, finely chopped
3 cloves garlic, crushed
100 grams gluten free cooked prosciutto, thinly sliced
250 – 300 mls thickened cream
200 grams sliced mushrooms
1 teaspoon fresh basil leaves, chopped
Freshly ground black pepper
1. Bring a large pot of water to the boil, add salt if desired and bring to boil again.
2. Add Pasta and cook for 8 – 10 minutes or until al dente; drain under warm running water
Sauce
1. Melt butter in a pan over medium heat.
2. Add onion, garlic and mushrooms, cook until tender.
3. Reduce heat and slowly stir in desired amount of cream.
4. Continue cooking until sauce has thickened.
5. Add pre-cooked prosciutto and basil and simmer for a further 10 minutes.
