Total Prep Time: 10 Minutes
Total Cook Time: 25 Minutes
There's something beautiful about a deep dark brown butter sauce. Pair it with mushrooms, a little bit of texture, some sweet and spicy elements, and an al-dente fettuccini for a rich gluten-free vegetarian dish.
12oz Fresh Gluten-Free Fettuccini
Pasta water on the side to add if needed
6 Tablespoons Unsalted Butter
3 sprigs rosemary, chopped
1/4 Cup Pine Nuts
2 Teaspoons garlic, minced
8 oz Mushrooms (We used Beech Brown Mushrooms)
1 Cup Italian Kale
Salt to taste
1. Heat a pot of water to boil for the pasta. Salt that water lightly and cook the pasta for 4-6 minutes, or until al dente. Strain and place in a large pot, keeping about 2 tablespoons pasta water.
2. Heat a large pan on medium-low heat. Add butter and stir often until the butter foams. add Rosemary and continue stirring until butter sauce is golden brown, about 10 minutes.
3. Add pine nuts, cook in brown butter sauce until lightly toasted. about 5 minutes. Add garlic and mushrooms. cook until tender.
4. Add Italian kale, and Aleppo Pepper. Once Italian kale is wilted, stir in Fettuccini until the entire mixture is well combined, add pasta water if the mixture needs more liquid.
5. Salt to taste and enjoy!