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Serves: 8 Servings
A gluten free, dairy free and high protein alternative that you will feel good about eating!
  • 1 pack gluten free linguine
  • 2 tablespoons virgin olive oil
  • 2 cloves garlic, minced
  • 1shallot, minced
  • 6 cremini mushrooms, sliced
  • 1 cup unsweetened almond milk (or rice milk)
  • 1 tablespoon gluten free rice flour
  • ½ white wine, like pino grigio
  • ½ cup cooked Italian white beans (optional)
  • Kosher salt and black pepper to taste
  • Fresh basil for topping
  1. In a double boiler or a large pot, fill it up with 4 cups of water sprinkled with a dash of salt and boil linguine according to package instructions. Save some of the pasta water for later.
  2. Place a skillet over medium heat and add olive oil. Add garlic and shallots and sauté for 1-2 minutes until a light brown color forms. This helps bring out the flavors. Add in mushrooms and simmer for 2 more minutes.
  3. Add in the cooked beans and white wine and let it simmer for about a minute. in the meantime, whisk 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 cooked linguine. Add some of the saved pasta water of you find that your sauce is too thick. 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