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    You are in: Home / Recipes / Creamy Pasta & Mushroom Fagioli Recipe
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    Creamy Pasta & Mushroom Fagioli

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    bestbema's Note:

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

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    1. 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. 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. 3
      When mushrooms are done, add the RAW pasta! Toast pasta, stirring continually, til slightly browned and beginning to soften.
    4. 4
      Add the broth, a bit at a time, stirring, as the liquid is absorbed.
    5. 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. 6
      At this point add the cheese and continue to stir, adjusting salt & pepper.
    7. 7
      Turn off heat and toss in frozen peas, stir and allow to sit a few minutes.
    8. 8
      Add parsley and stir again.
    9. 9
      Serve with big salad and crusty bread.

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    Nutritional Facts for Creamy Pasta & Mushroom Fagioli

    Serving Size: 1 (316 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.8
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 4.9 g
    Cholesterol 15.2 mg
    Sodium 282.5 mg
    Total Carbohydrate 59.7 g
    Dietary Fiber 8.5 g
    Sugars 3.7 g
    Protein 17.8 g

    The following items or measurements are not included:

    pecorino romano cheese

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