This almond flour fettuccine recipe is a delightful gluten-free option that doesn't skimp on flavor. The combination of fresh pesto with sautéed mushrooms and cherry tomatoes makes for a vibrant and satisfying dish, perfect for a healthy and delicious meal.
- 250g almond flour fettuccine (homemade or store-bought)
- 2 cups cherry tomatoes, halved
- 2 cups mushrooms, sliced
- 3 tablespoons olive oil, divided
- 1/2 cup homemade or store-bought pesto sauce
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
Cook the Fettuccine: If you're using homemade almond flour fettuccine, cook it in a large pot of salted boiling water for 3-5 minutes until al dente. If it's store-bought, follow the package instructions. Drain and set aside, reserving a little pasta water.
Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they're golden brown and have released their moisture. Add the cherry tomatoes and cook for an additional 2-3 minutes until they're just starting to soften. Season with salt and pepper to taste.
Add Pesto Sauce: Reduce the heat to low and stir in the pesto sauce to the skillet with the mushrooms and tomatoes. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Combine Pasta and Sauce: Add the cooked almond flour fettuccine to the skillet. Toss gently to ensure the pasta is evenly coated with the pesto, mushrooms, and cherry tomatoes. Drizzle the remaining 1 tablespoon of olive oil over the pasta and toss again.
Serve: Divide the pasta among serving plates. Optionally, sprinkle grated Parmesan cheese and garnish with fresh basil leaves for added flavor and a touch of freshness.
Enjoy: Serve immediately and savor the delightful combination of nutty almond flour fettuccine with the rich flavors of pesto, earthy mushrooms, and sweet cherry tomatoes.