I've never attempted one pot pasta before because of all of the horror stories about the gluten making everything all mushy and meh but since we've switched to brown rice pasta I thought I'd give it a shot and I was not disappointed.
Prep time: 10 mins Cook time: 20 mins
Pandora station: Dean Martin Radio
●28 oz can of diced tomatoes
●32oz brown rice rotini pasta
●4 cloves of garlic, thinly sliced
●1 medium onion, thinly sliced
●2 c. Kale
●1 pkg. Sliced mushrooms
●2c. Low sodium Vegetable broth
●2tbs. Olive oil
●1tsp. Red pepper flakes
●1/2tsp. Dried oregano
●1/2tsp. Dried basil
●1/2tsp. Black pepper
●1/2tsp. Garlic powder
●1tsp. Himalayan salt
Grab yourself a sturdy pot toss in the pasta, garlic, onions, mushrooms, kale and tomatoes (with the juice). Pour on your broth, add your olive oil and spices, cover and boil.
Once it's boiling turn it down to medium-low and give it a stir every few mins. It should be good to go after 10. I let mine sit for an extra 5 to soak up all the extra juices but gluten-free pasta is pretty delicate so keep an eye on it.
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