I used this recipe for one-pot mushroom and Swiss chard pasta. I made a couple of changes: first, I doubled the amount of mushrooms (I used baby bella) and pasta. I also rehydrated dried porcini mushrooms in hot water and then used 2 cups of the steeping liquid (careful not to include any of the sediment at the bottom) plus three cups of chicken stock for the sauce. I also added some red pepper flakes and thyme when sauteeing the mushrooms for extra flavor.
It really did come out much better than I expected. The sauce was velvety smooth, the veggies were tender, and the pasta was cooked perfectly. I plan on trying lots of different combos using this same basic method to see how it turns out. I'm wondering how meat would fare ... I would probably cook it first, then remove, then add back in at the end after the boiling is complete.
Please share your own one-pot pasta recipes to help me expand my repertoire!
bon appetit
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