Sunday, February 26, 2012

Creamy Chipotle Pork & Mushroom Pasta - Dairy & Gluten Free

Pasta!!  Who doesn't love a bowl of delicious hearty pasta?  Especially when that bowl of rice pasta is enrobed in a creamy spice sauce that is dairy and gluten free!  And that bowl of rice pasta is loaded with pork, mushrooms, sun dried tomatoes, cilantro and parsley.  This Creamy Chipotle  Pork & Mushroom Pasta is a party in a bowl sure to warm you even on the coldest of snow filled nights. 

Our weather here remains frightful with the roads having been closed more often than they have been open.  For me this means finding innovative dishes which only require the ingredients that I have on hand presently.  I had some mushrooms which were languishing in the vegetable bin of my refrigerator and since boneless pork sirloin chops had been on sale last week the decision to pair them up was simple for me.  However, we were in the mood for something with a spicy kick and my husband had asked for pasta which led to the birth of Creamy Chipotle Pork & Mushroom Pasta...

Creamy Chipotle Pork & Mushroom Pasta - Dairy & Gluten Free

1 lb Tinkyada pasta (I used elbows but other tubular shapes would work well)
2 tbs extra virgin olive oil, divided
2 medium onions, chopped
10 oz fresh mushrooms,sliced
6 cloves garlic, chopped
2 tbs chipotle in adobo, finely chopped (Be sure to check that the brand is gluten free!)
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 1/2 lbs boneless pork, cubed into 1/2" pieces
1/2 cup sun dried tomatoes, chopped
4 cups chicken broth
1 tbs Worcestershire sauce (Be sure to check that the brand is gluten free!)
3/4 cup cilantro, chopped, divided
3/4 cup parsley, chopped, divided
1 1/2 cup unsweetened almond milk (If you tolerate goat's milk you may add 1 12 oz can evaporated goat's milk instead)
3 tbs cornstarch

In a large skillet with a lid begin to heat 1 tbs of the olive oil over medium heat.
Once the oil is hot, add the onions and saute for about 15 minutes or until the onions begin to caramelize.
Increase the heat to medium high then add the mushrooms and continue to cook until the mushrooms are lightly browned.
Add the remaining 1 tbs of olive oil, garlic, chipotle in adobo, smoked paprika, salt, pepper and pork.
Continue to cook until the pork is lightly browned.
Meanwhile, begin to cook the pasta according to package directions.
Once the pork is browned add the sun dried tomatoes, chicken broth, Worcestershire sauce,  1/2 cup cilantro, and 1/2 cup parsley.
Bring to a boil then reduce heat to a simmer.
Simmer, covered for approximately 20 minutes.
When the pasta is cooked, drain it and set aside.
Combine the almond milk and cornstarch.
Bring the pork mixture back to a boil.
Stir in the almond milk mixture and cook until the sauce thickens.
Stir in the cooked drained pasta and allow the mixture to simmer together for a few minutes.
Remove from the heat and stir in the remaining cilantro and parsley then serve.


  1. Absolutely devine Stephanie! This pasta dish is simply bursting with flavor.

  2. That sounds delicious but I am curious where you find evaporated goat's milk. I don't think I have ever seen it. Also, is it really goaty?

  3. Kathy - Thanks for the complement! There is alot going on in this pasta but it really works :)

    Anne - Evaporated Goat's Milk is a canned ingredient. I find it next to the traditional canned evaporated milk and sweetened condensed milks on the baking aisle. It would be goaty if you tried to drink it but it adds a great almost cheesiness to chowders and cream sauces.


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