Everything goes into one pot together and comes out a flavor-packed Tomato Mushroom Basil pasta dish! It couldn't be easier. Works with regular and gluten-free pasta.
Course Main Course
Keyword one pot gluten-free pasta, one pot pasta, tomato mushroom pasta
Prep Time 10minutes
Cook Time 18minutes
Total Time 28minutes
Author Toni Dash
12ouncesregular spaghetti or gluten-free brown rice Spaghetti Pasta*
12ouncesfresh Tomatoes(grape tomatoes, cherry tomatoes, regular tomatoes or a mixture), chopped or halved if using grape or cherry varieties
1smallRed Onion, peeled, halved and sliced into 1/8-inch thick sliced
3largeGarlic Cloves, diced
4ouncesCremini Mushrooms, cleaned* and sliced
6-8largefresh Basil leaves, torn
½teaspoonRed Pepper Flakes
½teaspoonBlack Pepper, freshly ground
4cupsLow Sodium Chicken Broth
½cupChardonnay Wine(can use additional broth instead if preferred)
Add all ingredients to a large stock pot. Bring to a rolling boil over high heat, stirring periodically to mix the ingredients and submerge pasta in the liquid.
Boil for 3 minutes and reduce heat to medium to allow the mixture to simmer.
Place the lid on the pan allowing about a 1- inch opening. Allow the pasta to simmer, stirring every few minutes to thoroughly mix ingredients together.
Cook until the liquid has been absorbed and the pasta is softened and al dente.For regular spaghetti this will take around 10 minutes. For gluten-free brown rice spaghetti about 15 minutes. ** Divide between 4 bowls and top with grated parmesan cheese and chopped fresh basil.
*To maintain the structure of mushrooms, using a mushroom brush or a dampened paper towel to lightly rub the surface of the mushroom cap removing any debris are easy ways to clean the mushrooms before cooking them.**Cooking TimesThe type of pasta being used and altitude will make a different in the cooking times. These are general guidelines. Taste the pasta for doneness.Storing Leftovers This pasta is best eaten freshly made especially if using gluten-free pasta. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.Adapted from Martha Stewart