Creamy Pasta & Mushroom Fagioli

Submitted by bestbema

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

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 236.59-473.18 ml chicken broth
• 1 sliced garlic clove
• 226.79 g fresh sliced mushrooms
• 29.58-44.37 ml butter
• 29.58 ml olive oil
• rough chopped fresh parsley (no stems)
• 59.14 ml grated pecorino romano cheese (or more)
• 439.41 g cannellini or 439.41 g any small white beans
• water, as needed
• salt, to taste
• pepper, to taste
• 151.04 g quality linguine or 151.04 g spaghetti
• 236.59 ml 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.