Gluten Free Egg Pasta with Balsamic Brown Butter

OOMG! This dish is so good and so easy and fast to make!!! I modified this recipe and my husband says it's restaurant quality! If you are gluten free and you love your pasta you gotta try this dish!!! Even if you're not gluten free you gotta try it! Yummo!!!

I modified this recipe using Gluten Free egg Pasta (instead of Ravioli because I haven’t found any gluten free ravioli yet in any store.) AND this is the first gluten free egg noddles I've found! Yipppee!! Ok so I haven't had any pasta in a while! I'm excited about it!!!

I modified this recipe using Gluten Free egg Pasta (instead of Ravioli because I haven’t found any gluten free ravioli yet)

Ingredients

Gluten Freed Jovial Pasta Egg Noodles from Whole Foods

• 6 tablespoons unsalted butter
  
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1 Cup of chopped Crimini mushrooms

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• 1/4 teaspoon freshly ground black pepper
• 1/3 cup toasted, chopped walnuts
• 1/4 cup grated parmesan cheese 
  
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• Directions
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• Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to directions until tender but still firm to the bite, stirring occasionally.

• Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the vineger, salt, and pepper.

• Transfer the pasta to the pan with the balsamic brown butter and Sprinkle walnuts and Parmesan over the top. Serve immediately.

Enjoy the Journey!

Sue