I sautéed some onions, celery, and carrots in olive oil with 3 cloves of crushed garlic. Once they were tender I added a cup of Carrie’s cream soup base, a can of mushrooms, and some turkey pepperoni. Of course I added salt, pepper, and Italian seasoning.
Then I tossed in 8 oz. of cooked Tinkyada brown rice pasta.
I added some parmesan cheese and Frank’s Red Hot just before I ate it. It was so simple and naturally gluten free. We’re definitely having it again!
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1 comment:
I do something similar to this with sausage or shrimp. Or even just lots of vegetables. Yum!
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