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Serves: 4 Servings
A gluten free, dairy free and high protein alternative that you will feel good about eating!
  • ½ a pack (300g) gluten free linguine
  • 2 tablespoons (30ml) virgin olive oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 can (284ml) cremini mushrooms, sliced
  • ½ a cup white wine
  • ½ a cup canned cannellini (white kidney beans)
  • 1 cup (8oz) unsweetened oat milk
  • 1 tablespoon gluten free rice flour
  • Kosher salt and black pepper to taste
  • Fresh basil for topping
  1. In a double boiler or a large pot, add in 6 cups of water. sprinkled with a generous amount of salt and boil linguine according to package instructions.
  2. Place a skillet over medium heat and add olive oil. Add garlic and shallots and sauté for 2 minutes until slightly brown. This. Add in mushrooms and sauté for another minute.
  3. Add in the cannellini and white wine and let it simmer for about a minute until the wine is reduced by half. Whisk oat milk with rice flour in a separate bowl until smooth, then pour it into the skillet. Season with salt and pepper to your desired taste. Cover the skillet and simmer on low for another 3-5 minutes.
  4. When ready, turn off the heat and fold in the cooked linguine with ¼ cup of pasta water. Top with fresh basil and serve.
Nutrition Information
Serving size: 8 servings, Calories: 256, Carbohydrates: 22g, Sodium: 4.5mg, Protein: 11.5g,
Recipe by My Digital Kitchen at