Creamy Pasta & Mushroom Fagioli

Made This Recipe? Add Your Photo

Total Time
10 mins
20 mins

A rich and creamy pasta dish, with mushrooms, navy beans, peas and parsley!

Skip to Next Recipe




  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.