Mushroom-Bean Pasta


Mushroom-Bean Pasta
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A flavorful dish that isn't too spicy!
Servings
4 servings
Servings
4 servings
Mushroom-Bean Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A flavorful dish that isn't too spicy!
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 Tbsp olive oil
  • 4 Tbsp vegan butter substitute
  • 2 shallots chopped
  • 2-3 cloves garlic, crushed
  • 1 1/2 pound mixed mushrooms sliced
  • 4 pieces sun-dried tomatoes in oil drained and chopped
  • 6 Tbsp dry white wine
  • 1 15oz can white (canellini) beans drained
  • 2 Tbsp fresh parsley chopped
  • salt and pepper to taste
  • 1 package cooked pasta pappardelle is good, gluten-free if desired
Servings: servings
Units:
Instructions
  1. Heat oil and butter in a shallow pan. Fry shallots until tender.
  2. Add garlic and mushrooms and fry for 3-4 minutes. Stir in tomatoes, wine, salt and pepper.
  3. Stir in beans, cook for about five minutes until beans are heated.
  4. Serve immediately over pasta and top with parsley.

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