Tonight I made a variation of our camp "wonderpot". I actually paid attention when I was adding ingredients and remember the recipe!!
Monday night wonderpot, adapted from this delicious wonderpot
1 bag of GF Tinkyada pasta (I have not tried with other brands!)
1 28oz can diced tomatoes
1L chicken stock (preferably not "low sodium", or you'll have to add a little bit of salt)
1 large onion, julienned
One head of garlic, crushed (this made it really nice and garlicky)
500g of mild Italian sausage meat (we can buy it un-cased from our butcher downstairs, if not just use regular sausage).
3 small bok choy, chopped
1 bunch of basil, chopped
Add everything except the bok choy and basil into a stock pot. Simmer until most of the liquid is gone (10-15 mins), then add the bok choy. Once liquid is all absorbed, add the basil and stir. Add parmesan once pasta is served.
Seriously, that's it. There is more liquid in my version thanks to my GF pasta. I love this dish!! Next time I'm going to try lentils and see what happens.