One-pot pastas — where you cook the sauce and noodles together "risotto-style" by gradually stirring in liquid and other ingredients — are perfect for busy weeknights. Plus you can easily vary the same recipe to accommodate all sorts of whims and wants. I tried the batch shown here with gluten-free shells made from corn, brown rice, and quinoa topped with a savory peanut seasoning instead of parmesan. Finish the dish with grated cheese, crumbled bacon, or any plain chopped nuts.
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