Gluten Free Pastina
by: claire cary
A gluten free take on the popular pastina, aka Italian Penicilin. This gluten free pastina is a comforting and easy to make dish with just a few simple ingredients. Keep it thick or add more broth to make a soup!
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 medium white or yellow onion chopped
- 2 stalks celery chopped
- 2 medium/large carrots peeled and chopped
- 1 tablespoon minced garlic
- 3-4 cups bone broth or low sodium veggie/chicken broth see notes
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup gluten free steline
- ⅓ cup freshly grated parmesan or to taste
Instructions
- Heat a large pot over medium heat and melt the butter.
- Once melted, add in the onion and saute for just 3 or so minutes, then add in the celery and carrot. Saute for 5 more minutes to soften.
- Add in the garlic and saute for 1 more minute, then pour in the broth, salt and pepper. I used 3 cups to keep this a thicker more risotto like texture, but if you want it more soupy, use 4 or more. You can always add more later! Bring to a boil and simmer for 10 minutes.
- Use an immersion blender or transfer to a regular blender and blend until completely smooth.
- Transfer back to your pot and add in the pasta. Simmer over medium/low heat until the pasta is cooked, stirring regularly, about 10 minutes.
- Add in the parmesan and stir to melt. Taste and adjust flavors as desired or add in more broth to thin it out. Enjoy!
Notes
I love using bone broth here to in increase the protein, but you can absolutely use vegetable broth to keep it vegetarian or just regular chicken broth. If using the full strength sodium, don't add the added salt until the end when you taste.
Serving: 1cup / Calories: 260kcal / Carbohydrates: 31g / Protein: 15g / Fat: 8g / Saturated Fat: 5g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 2g / Trans Fat: 0.2g / Cholesterol: 21mg / Sodium: 517mg / Potassium: 199mg / Fiber: 2g / Sugar: 3g / Vitamin A: 5347IU / Vitamin C: 2mg / Calcium: 121mg / Iron: 1mg
