One-Pot Spring Pasta (gluten-free)

Source

Ingredients

Display units in Metric

12	oz	mushrooms sliced
1	lb	asparagus snapped into 1/2″ pieces
12	oz	gluten-free pasta
1	teaspoon	dried thyme
4		garlic cloves minced
4-5	cups	broth or water
1-2	cups	chicken raw or cooked (see instructions)
6	Tablespoons	butter
		salt and pepper to taste

Combine the mushrooms, pasta, thyme, garlic, 4 cups of the broth, butter, and chicken (if raw) in a Dutch oven. Place over high heat and bring to a simmer, stirring occasionally.

Add the asparagus, and chicken (if pre-cooked), cover and let simmer, stirring occasionally, for 5-10 minutes, or until pasta is al dente. If, during the cooking period, you notice that the pot is too dry, add more liquid, up to 5 cups total. Taste, and add salt and pepper as needed.

Serve alongside a fresh spring salad or a fermented vegetable.

Combine the mushrooms, pasta, thyme, garlic, 4 cups of the broth, butter, and chicken (if raw) in a Dutch oven. Place over high heat and bring to a simmer, stirring occasionally.
Add the asparagus, and chicken (if pre-cooked), cover and let simmer, stirring occasionally, for 5-10 minutes, or until pasta is al dente. If, during the cooking period, you notice that the pot is too dry, add more liquid, up to 5 cups total. Taste, and add salt and pepper as needed.
Serve alongside a fresh spring salad or a fermented vegetable.

Comments & Personal Notes

That looks fantastic -- putting it in the que to try!!

Comment from grammyskitchen — posted about 8 years ago

Super good the first time. I couldn't stomach it leftover though. :(

Comment from cranberryfox — posted almost 8 years ago

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