Creamy Pasta & Mushroom Fagioli

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Total Time
30mins
Prep
10 mins
Cook
20 mins

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

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Ingredients

Nutrition

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.