Rosemary Mushroom White Bean Pasta
Serves: 2 to 4
Prep time: 15 to 20 minutes
Ingredients
PreparationIngredients
- 1/2 pound cooked penne pasta Add to list
- 1 tablespoon olive oil Add to list
- 1/2 onion, small dice Add to list
- 1 pound crimini mushrooms, sliced Add to list
- 1 pound crimini mushrooms, sliced Add to list
- 2 to 3 cloves garlic, pressed Add to list
- 1 fresh chile pepper, sliced or 1/2 teaspoon chile flakes (optional) Add to list
- 1 can organic white beans; reserve 1/2 of the liquid Add to list
- 1 tablespoon tomato paste Add to list
- Salt and freshly ground pepper, to taste Add to list
- Red wine vinegar Add to list
- 2 to 4 tablespoons coarsely chopped fresh parsley Add to list
Preparation
In a hot wok or sauté pan, cook onion in olive oil until softened and slightly browned. Add mushrooms, rosemary, garlic and chile pepper, if using. Season to taste with salt and pepper. Cook until mushrooms are softened and well wilted.
Add beans and stir well. Add reserved liquid and bring to a light boil. Cook for a minute or so until mixture thickens. Stir in tomato paste. Adjust seasonings to taste. Remove from heat and add a splash of vinegar. Stir in cooked pasta. Garnish with parsley.
Recipe by , January 2001
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