Porcini mushrooms have a symbiotic relationship with the roots of plants, meaning they aren't easily cultivated and are considered a high-end delicacy. Already offered as a gluten-free large trumpet, we decided we couldn't exclude it from our fettuccine line!

We have taken all the love and flavor of traditional fettuccine and whipped up a version that's totally gluten-free, so you can dig in without a worry in the world. Whether you're dealing with celiac disease or just trying to be a bit kinder to your gut, Pappardelle's gluten-free fettuccine welcomes everyone to the table.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these flavors:
  Beef, Rosemary, Thyme, Garlic, Olive Oil, Parmesan Cheese, White Wine, Black Pepper.
  

  Pairs well with these Pappardelle's sauces/oils/vinegars:
  - Marsala Cream Sauce with Champignon Mushrooms
  - Portabella & Roasted Garlic Sauce
  - Red Wine Bison Bolognese Sauce
  - Roasted Garlic & Four Cheese Sauce
  - Plant-Based Kale Basil Pesto
  - Traditional Basil Pesto
  - Roasted Garlic Avocado Oil

• - Gluten-Free Porcini Mushroom Fettuccine with Creamy Mushroom Sauce

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 6-8 minutes or until al dente, stirring intermittently. Rinse under cool water, then drain and set aside.

• Chickpea Flour, Tapioca Flour, Sweet Rice Flour, Pea Protein, Psyllium Husk,  Porcini Powder, Bolete Mushroom, Porcini Paste (Natural Flavor, Caramel Color [Contains Sulfites], Propylene Glycol, Salt, Xanthan Gum), Konjac Gum/Xanthan Gum, Egg Whites, Onion, Garlic, Citrus Fiber, Salt.
  
  CONTAINS: Eggs.

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