Ingredients (Serves 2-3)

• 200g gluten-free pasta (spaghetti, penne, or your favorite type)

• 2 tablespoons olive oil

• 1/2 teaspoon salt (plus more for boiling pasta)

• 2-3 cloves garlic, minced

• 200g mushrooms (button, cremini, or your choice), sliced

Instructions

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.

   • Add the gluten-free pasta and a drizzle of olive oil, then cook according to the package instructions until al dente.

   • Reserve 1/4 cup of pasta water, then drain the pasta and set it aside.

2. Prepare the Mushroom Sauce:

   • Heat 2 tablespoons of olive oil in a large skillet over medium heat.

   • Add the minced garlic and sauté for about 1 minute, until fragrant (be careful not to let it brown).

   • Add the sliced mushrooms, sprinkle with salt, and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.

3. Combine Pasta and Sauce:

   • Add the cooked pasta to the skillet with the mushrooms.

   • Gradually pour in the reserved pasta water (a little at a time) to help coat the pasta and create a light sauce.

   • Toss everything together until well combined and adjust seasoning with more salt if needed.

4. Serve:

   • Transfer the pasta to individual plates or a serving dish.

   • Drizzle with a little extra olive oil if desired.

   • Garnish with fresh parsley or gluten-free grated Parmesan for added flavor.