Creamy Pasta & Mushroom Fagioli

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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