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Posted By Ina On May 29, 2017 @ 3:40 pm In Main/Dinner, Pasta | 2 Comments

Recently we had a family reunion/gathering in our household.  We had cousins arrive from our homeland in Denmark…family we have never met before.  I fell in love with these far away cousins and it was an amazing, lovely, gathering of the clan.

Everyone brought something food wise to the table this day.  Our cousins brought Danish Cookies, Danish candies, and my all time favorite Danish Salt Licorice.  There was one kind of Danish Licorice that was gluten free and I nabbed it…stashed it…..hid it away.  Oh my goodness do I ever love Danish Salt Licorice!!

There was an abundance of food.  I roasted a 15 lb. organic turkey, made a huge bowl of potato salad, and a macaroni ham salad.  With the leftover turkey this dish was then born, plus we have made a recent new discovery in our neck of the woods:

Oh my goodness!  This is actual real lactose free cream cheese…something I have been waiting for years to finally arrive in my neck of the woods.  Interestingly enough, this comes from Ontario, and is imported from Denmark.  So perfect.  And it is mighty delicious.

2 Tblsp. Extra Virgin Olive Oil

4 crimini mushrooms roughly chopped

2 large shallots, diced

2 large garlic cloves minced

2 Tblsp. Balsamic Vinegar

2  1/2 cups leftover diced turkey (or chicken)

small handful of chopped Italian Flat Leaf Parsley

gluten free spiral pasta – cook as per directions

reserve 1- 2 ladles full pasta water

salt and pepper to taste

3 tblsp. Lactose Free Cream Cheese

grated Parmesan or Asiago cheese

Cook the pasta as per directions.  While pasta is cooking heat up a dutch oven on low medium heat with the EVOO.  Add in the chopped mushrooms, saute about 3 minutes until they have a little color.  To this add the shallots and garlic sauteing another 3 minutes.  Pour in the Balsamic Vinegar and then add the cooked turkey sauteing just to heat through then add the 1 cup of the reserved pasta water mixing well.

Drain the pasta and add to the dutch oven, with the Cream Cheese, seasonings, and parsley  (look at the consistency to see if you need a bit more pasta water) – toss well and serve with Parmesan or Asiago cheese.

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