This delicious dish of gluten-free foxtail millet fettuccine with mushroom sauce combines creamy texture with earthy flavours. The dish's richness and depth are enhanced by the creamy mushroom sauce, which is served over gluten-free fusilli. Parsley adds freshness and a lively aesthetic appeal to garnishes. Enjoy this tasty and comforting gluten-free spaghetti dish.
- 250g gluten-free foxtail millet fusilli
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1 cup heavy cream (or a dairy-free alternative)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese or nutritional yeast (for a vegan option), for serving
- Cook the Gluten-Free Foxtail Millet Fusilli: Cook the gluten-free foxtail millet fusilli according to the package directions in a large pot of salted boiling water until al dente. Drain, then set apart.
- Prepare the Mushroom Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-6 minutes.
- Add Liquid Ingredients: Pour in the vegetable broth and heavy cream (or dairy-free alternative) into the skillet with the mushrooms. Stir well to combine. Allow the sauce to simmer for a few minutes, letting the flavors meld. Season with salt and freshly ground black pepper according to your taste.
- Combine with Fusilli: Add the cooked gluten-free foxtail millet fusilli to the skillet with the mushroom sauce. Toss gently to coat the pasta evenly with the creamy mushroom sauce.
- Garnish and Serve: Divide the Gluten-Free Foxtail Millet Fusilli with Mushroom Sauce among serving plates. Garnish with freshly chopped parsley for a burst of color and freshness.
- Serve with Cheese or Nutritional Yeast: Optionally, serve the dish with grated Parmesan cheese for a rich umami flavor, or nutritional yeast for a vegan, cheesy taste.