Creamy Pasta & Mushroom Fagioli |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A rich and creamy pasta dish, with mushrooms, navy beans, peas and parsley! Ingredients:
1 -2 cup chicken broth |
1 sliced garlic clove |
8 ounces fresh sliced mushrooms |
2 -3 tablespoons butter |
2 tablespoons olive oil |
rough chopped fresh parsley (no stems) |
1/4 cup grated pecorino romano cheese (or more) |
15 1/2 ounces cannellini or 15 1/2 ounces any small white beans |
water, as needed |
salt, to taste |
pepper, to taste |
1/3 lb quality linguine or 1/3 lb spaghetti |
1 cup frozen peas |
Directions:
1. In large, heavy skillet or deep heavy soup pot, add olive oil, heat and add 1 sliced garlic clove garlic (or more, to taste). Sauté on low to infuse oil with garlic flavor, do not burn or brown garlic, about 5 minutes.
2. Add butter and continue to sauté garlic. When garlic is tender and translucent, remove and toss in the raw mushrooms. Brown and caramelize the mushrooms, without burning. Salt & pepper to taste.
3. When mushrooms are done, add the RAW pasta! Toast pasta, stirring continually, til slightly browned and beginning to soften.
4. Add the broth, a bit at a time, stirring, as the liquid is absorbed.
5. Add beans and a little more broth, or water, as if it were risotto. Continue adding stock til pasta is al dente and liquid absorbed, about 12-15 minutes.
6. At this point add the cheese and continue to stir, adjusting salt & pepper.
7. Turn off heat and toss in frozen peas, stir and allow to sit a few minutes.
8. Add parsley and stir again.
9. Serve with big salad and crusty bread.
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