I got a little excited stumbling upon gluten free tagliatelle, and that excitement carried on, pretty much up until the 8 minute cooking guideline passed. I drained the pasta into a colander and within half a minute it had turned to mush. Now whilst there’s definitely a fine line between gluten free pasta being cooked and a completely inedible mush, this was definitely the latter.
Cooking on an empty stomach and my patients wearing thin, I turned to my glass jar full of trusty fusilli which is my gluten free fail-safe when it comes to pasta.
Chicken and mushroom pasta is genuinely a dish I general forget about. My level of at-home cooking has taken a dive as of late, mainly thanks to being super tired and working silly hours. Microwavable rice and chicken, or frozen pizza’s have been the height of my culinary skills as of late. Whilst this dish is so quick and easy to make, it’s unbelievably tasty and such an indulgent mid-week treat. I’m serving this supper up with one of the most beautiful rosé’s on my local Sainsbury’s shelf, Mirabeau Etoile.
My late teens and early twenties were spent sipping on glasses of Malbec or Rioja (we’re just talking wine, as there was a lot of tequila and cocktails too!) thanks to my mum’s taste for red wine. There’s always be a bottle handed around at the dinner table, so that was my preference. I wasn’t really educated in wine on any level, so white had always tasted acidic or too sweet - Black Tower was a fave!
After meeting Steve, who has a pretentious palette for little else other than Chablis, Sancere or Lauren Perrier rosé (check my empty bank balance please!) I was a white wine convert. My step over into the food and hospitality industry from fashion, quickly broadened my taste and understanding of wines. Now I’m not a wine buff, and even my Wine Merchant only claims to know around 2% of what there is to know about wine, my senses quickly developed a like for a much larger range of vino’s.
A few vineyard trips and wine and food pairing dinners later, meet my new love for rosé. I grew up in Grimsby, so my naivety for the complexity of some of the most beautiful rosés out there can be completely forgiven and understood. Unfortunately my late teenage years on holiday in the likes of the Balearics had no understanding of the existence of ‘rosé o’ clock’. Mirabeau is a brand that’s taking the world of social media by storm, but underneath it’s incredible social endorsements and 10,000’s of followers, this is a pretty special brand of wine.
Created by Stephen and Jeany who moved to Provence in 2009 with their family saw the beginning of Mirabeau with its first vintage being 2010. Mirabeau Étoile was first created in 2017 as a rosé to compliment food. “It originates from the same high altitude vineyard parcels as Pure. A stunning lychee coloured rosé with crystalline nuances, this wine is almost celestially sublime.”
This beautiful pale rosé is super floral and has delicate aromas of pear and apricot, with flavours of stone and citrus fruits, it pairs perfectly with my recipe for mushroom, chick and thyme pasta (was to be tagliatelle).
1 tbsp butter
1 tbsp rapeseed oil
2 chicken breasts, diced
2 garlic cloves, grated
1 onion, finely diced
300g gluten free pasta
1/2 tsp dried thyme
1 tsp fresh thyme leaves
Salt and pepper to season
1/2 cup grated or shaved parmesan
Rocket & olive oil dressing to serve.
Bring a pan of water to the boil and add a dash of sea salt, before adding the pasta. Cook as the packet recommends.
Whilst the pasta is cooking, take a heavy based frying pan and melt the oil and butter together. Add the diced chicken breast and cook for 5 minutes on a medium heat. Add the mushrooms and continue to cook until the mushrooms start to brown on both sides. Add the garlic, dried thyme and onion and continue to cook on a medium heat until the onions soften. Add a dash of rosé wine and let all of the ingredients sizzle away together. Reduce the heat, or turn off completely if using an electric hob. Add the mascarpone and half the parmesan and stir to combine all of the ingredients.
Drain your cooked pasta, adding 1-2 tbsp of the pasta water to the chicken and mushrooms to loosen the sauce. Add the drained pasta to the chicken and mushrooms and coat thoroughly. Serve with lashings of parmesan shavings and a glass of Mirabeau’s Rosé Etoile. I topped mine with a little fresh rocket and olive oil, but serve with any salad and dressing.