Have you heard of one-pot pasta? If you eat pasta, then it could be a game-changer for you. You throw your pasta, ingredients or sauce, and some extra liquid together in a pot and presto – a one pot meal with all of your favorite ingredients. I wasn’t sure how well it would turn out at first, but considering that the cooking water – a key component to a good pasta – is incorporated right into the dish, it had to be good, right?
Well, that and there’s only one pot to wash and it conserves water – a precious resource on our dry land homestead.
So, I began experimenting with different flavor combinations and I’ve come to love this one pot dish. It has become a go-to meal for our growing family, alongside a fresh salad or fermented vegetable.
And we make it gluten-free with whatever fresh vegetables we have on hand. Here’s our latest creation that uses spring asparagus.
For this recipe I use a gluten-free penne pasta along with leftover meat from a freshly butchered and cooked rooster. You can use raw or cooked chicken, simply add the raw chicken at the beginning of cooking or the cooked chicken towards the end.
The concept here is an almost risotto-like cooking process for the pasta. If you time it just right, and don’t add too much liquid, it can turn out perfectly al dente.
- 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.