Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
1/2 lb gluten free pasta (fettucine or fusili)
3 garlic cloves, crushed
1/4 cup bacon (turkey or beef bacon is good), chopped or cubed
2 cups fresh mushrooms, sliced
1/2 cup single cream
1/2 vegetable/chicken stock cube
salt and pepper to taste
In a large pot of slightly salted boiling water, cook the psta according to instructions.
In a large pan, cook the bacon over medium heat. When some of its fat has been released, add the garlic. Keep stirring to prevent the garlic from burning. Cook for 1-2 minutes, then add the mushrooms. Cook for another 4-5 minutes, until mushrooms are cooked. Pour in cream. Crumble the bouillon cube and sprinkle over the bacon mushroom cream mixture. Turn heat down to low and let simmer for another 2-3 minutes.
When pasta are al dente, drain. Stir the drained pasta into the sauce until all pasta are well coated. Transfer to serving plates and serve immediately.
-by Anja Schwerin