Creamy Pastina- The Ultimate Side Dish
This pastina is my ode to the packaged sides we all love, that are so tasty but not very nutritious. Simmering pasta in broth versus water adds not only rich flavor, but also protein. The vegetables in this are completely customizable, although after experimenting, the combination of carrot, onion, mushroom, garlic, and spinach is by far my favorite. The mushrooms give the umami that packaged pasta sides are known for, carrots provide subtle sweetness, and garlic and onion are the base notes of any tasty dish.
Creamy Pastina
Ingredients
- 1/2 cup carrot chopped, or 1-2 large carrots
- 1/2 onion chopped
- 8 oz mushrooms chopped
- 1 tbsp garlic fresh or powder
- 1/2 tsp poultry seasoning
- salt to taste
- 1 tbsp apple cider vinegar
- 1 cup pastina (small pasta)
- 2 cup chicken broth
- 1/3 cup cream optional
- 2 handfuls spinach
Instructions
- Chop carrots, onion, mushrooms and sauté on medium-high heat in oil or butter for 5 minutes.
- Once slightly softened, add garlic, poultry seasoning, salt, and vinegar. Sauté vegetables until all the moisture from mushrooms has released and evaporated.
- Once the moisture has evaporated from pan, add in pastina of your choice and broth.
- Bring to a gentle simmer, barely bubbling. Turn heat to low, cover and cook for 15 minutes, stirring occasionally.
- Once most of liquid is absorbed and pasta is cooked through, add cream and gently simmer 1-2 more minutes, until desired consistency.
- Turn off heat, add in spinach, and stir until spinach has wilted into pasta.
- Serve and enjoy!
Notes
Apple cider vinegar can be substituted with lemon, white wine, or any other bright flavored vinegar you’d like. It has a dual purpose of helping the vegetables break down slightly faster, while adding some much needed acid to balance out the creaminess, umami, and salt in this dish.
