Cheesy Pasta With Tomato Butter Bean Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
3-4
ingredients
-
Sauce
- 2 tablespoons olive oil, divided
- 1⁄2 cup chopped onions or 1/2 cup shallot
- 6 garlic cloves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 14 ounces stewed tomatoes
- 15 ounces butter beans (divided)
- 1⁄4 - 1⁄2 cup chopped fennel bulb
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄8 - 1⁄4 cup fresh parsley
- 1 dash red pepper flakes
- 1⁄2 - 3⁄4 cup water
-
Pasta
- 2 ounces penne pasta
- 20 -25 sliced brown button mushrooms
- 1 sprig fresh parsley
- 1⁄4 teaspoon garlic powder
- 1⁄2 - 3⁄4 cup grated parmesan cheese
- 3 tablespoons milk
directions
- Caramelize onions/shallots and garlic in pan.
- As they caramelize mash in food processor (or with knife) butter beans until you have about 1/2 cup bean paste. Do not smash all of the beans, only enough to get the 1/2 cup!
- Add bean paste, tomatoes, fennel, and as much of the remaining butter beans as you like to onions.
- Add salt, pepper, basil, oregano, parsley, pepper flakes, and water.
- Let sauce boil cook on med heat until desired thickness (about 20 minutes).
- Cook penne in salted water.
- While penne cooks saute mushrooms in saucepan.
- When both mushrooms and penne are cooked, drain penne and add pasta, milk, pepper, garlic powder and cheese to saucepan with the mushrooms.
- Cook until cheese is melted.
- Dish pasta mixture into bowls and serve with sauce over it.
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