This is a meatless, gluten-free, and refined sugar-free recipe. It is quick and easy to prepare and very hearty. It makes a great comfort food for cold weather.
16oz. gluten-free shell pasta
1 large sweet onion, halved and thinly sliced
8 oz. white mushrooms, rinsed, and thinly sliced
1 stick unsalted butter
1 tbsp. gluten-free flour
1 c. white wine
1 c. brandy
1 c. heavy cream
1 tsp. black pepper
salt to taste
Prepare the pasta shells according to their directions reserving a small amount of the water when you drain the shells (this will prevent the sauce from becoming too thick).
In a large sauté pan, cook the onions and mushrooms in the butter, over medium heat, stirring often, until they are slightly browned, (this will take ten to fifteen minutes). Sprinkle the mushrooms and onions with the gluten free flour, and continue cooking for two minutes, stirring constantly. Add the wine and the brandy and continue cooking, stirring constantly, until the mixture begins to boil. Turn off the heat but leave the pan on the burner and add the cream. Continue stirring while seasoning the sauce with salt and pepper. Add the pasta, with a small amount of the cooking water, and stir until well combined.
Sprinkle the pasta with parmesan cheese, and serve piping hot. Enjoy!