Pasta - Gluten Free Fusilli with Duckweed, Mushrooms, and Olives
(I threw this one together and didn't document it well. I'll try to update this next time to better reflect the details.)
Ingredients:
- Pot of filtered water
- One 12oz package of Delallo Gluten Free Gluten Free Fusilli Pasta (Amazon)
- Guessing about 1-1/2 cups Carbone Mushroom Marinara Pasta Sauce (Amazon)
- I think I might have added a little bit of avocado oil (Amazon)
- A whole bunch of iodized sea salt (Amazon)
- About 1-1/2 teaspoons of Vinatura Wolffia Globosa Duckweed Powder (Amazon)
- 1 small can of mushrooms (Family Fare)
- 1 small can of black olives (Amazon or Meijer)
- Some Golden Farms Organic Gluten-Free Crispy Onions (have to get these at the local health food store - see Golden Farms's website) (this does contain buckwheat, if you're allergic to that you might want to substitute it)
Dishes you'll have to wash:
- 1 pot (Amazon)
- 1 spoon
Instructions:
- Fill a pot with filtered water and bring it to a boil on the stove. Once it's boiling, add a whole bunch of salt. It cooks into the pasta and gives it a nice flavor.
- Dump in the package of pasta.
- Stir once and a while to keep it from sticking together and cook until when you try eating a noodle it doesn't stick to your teeth. Usually takes about 11 minutes for my stove.
- Put the strainer top on the pot and dump off the water.
- Add everything else and stir it all together.
- If not vegan or allergic to dairy, you may want to add some shredded cheese on top.
