Who doesn’t love a flavorful, warm, nutritious meal that can be on the table in 30 minutes and only takes 1 pot?!
For those nights when you are just too busy this One-Pot meal will be your go-to, for sure.
On the nights when I don’t make my own gluten-free spaghetti or fettuccine I buy a package of gluten free pasta. In my experience the brown rice pasta has a mushy, gritty texture so I don’t use that, I opt for a quinoa pasta.
4 cups vegetable broth (or more if you want it soupy)
12 oz gluten-free spaghetti or fettuccine
8 oz frozen chopped spinach
5-6 diced roma tomatoes
1 medium onion, chopped
4 cloves garlic, minced
1/4 tsp red pepper flakes
freshly cracked pepper, to taste
handful fresh chopped basil
- Add four cups of vegetable broth to a large pot. Add the pasta to the pot along with the tomatoes, frozen spinach, onion, garlic, red pepper flakes, and some freshly cracked black pepper.
- Place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full boil over high heat, then remove the lid and turn the heat down to low.
- Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked through. Stir the pot every few minutes to prevent pasta from sticking to the bottom of the pot.
- Remove from heat then add fresh chopped basil.