Vegetable Stock Pasta

Last week I lived off a recipe I found from Pinterest, with some Susu edits and additions. Who knew to make pasta in vegetable stock!?? Yall must make this recipe- it was delicious, healthy, and easy to cook!

final

Ingredients

  • 5 cups vegetable stock
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 (14 oz.) can artichoke hearts, drained
  • 2 cups fresh mushrooms, sliced
  • 12 oz. fettuccine
  • Shake of oregano, parsley, thyme, cracked pepper
  • Splash of EVOO
  • 4 oz. frozen cut spinach
  • 1 cooked boneless/skinless chicken breast, shredded
  • Red wine (for drinking)

ingredientswine

Directions

Place the vegetable stock, onion, garlic, artichoke hearts, and mushrooms in a large pot on the stove.

pot

Break the fettuccine in half and add it to the pot.

pasta

Shake your spices on top and splash your EVOO. Then push the pasta down under the broth so it is fully covered. Place a lid on top of the pot and turn the temperature on high to create a boil. Once boiling, turn the heat down to a simmer (stirring every few minutes so the pasta does not stick) for 10-15 minutes.  After the allotted time the pasta will have soaked up most of the stock and you can add in the frozen spinach. The heat from the pasta will thaw out the spinach.

spinach

Finally, add your shredded chicken to the pot and mix everything together. At this point all of the stock should be soaked up.

chicken

The pasta was extremely flavorful and the stock really enhanced the taste. I can’t believe I’ve always made pasta in water when I could be using savory stock! This pasta would probably feed easily 5-6 people, but because it was just me, it lasted all of last week. And I have to say, the leftovers got even better because the pasta had time to marinade in the stock with the other ingredients.

Suggestion: Don’t be shy with the add-ins, they really complemented the pasta well and I wanted more.

After my week of eating Vegetable Stock Pasta, I headed up to Greenvile to visit my main dawg Katie Nichols. We wagged our tails all over the city and went to many restaurants and bars including The Lazy Goat, Chicoras, Tupelo Honey, Spill the beans, Bohemian, Sip, and The Green Room. We were busy explorers and had a great weekend. And ps, Katie just got a crockpot so stay tuned for her Friday Feature!

katie

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