1cuplactose-free heavy cream (or sub for vegan)* see notes230ml
1/2cupgrated parmesan cheese (or sub vegan cheese)45g
1/2cupreserved pasta water120ml
salt and pepperaccording to taste
Cook the gluten-free fettuccine according to the instructions. Reserve 1/2 cup of the pasta water. Then drain the pot and set the pasta aside.
While the pasta is cooking, melt 1 tablespoon of butter in a large frying pan over medium heat. Add the garlic and cook for 3-4 minutes, then strain out the garlic pieces and return the butter to the pan. Add the rinsed canned mushrooms Sautéthe mushrooms for about 5 minutes then add the rest of the butter and cream. Simmer over low heat.
Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1/2cup of the reserved pasta water as needed to get the consistency right. Season with salt and pepper.
Serve while it's warm.
*if you wanna make it vegan, substitute the heavy lactose free cream for a plant based cooking cream. I like to use rice cream from Alpro when making a vegan version.