Recipe – Mushroom and Bean Pasta

Entertaining non-vegetarians can be a little tricky.  You always have to have a go-to recipe that you feel confident in serving folks in which they won’t miss the meat.  Kind of an advertisement for vegetarianism – or at least not an offense to their carnivore senses. 

This is my go-to dish.  It is really easy to prepare, can really be stalled in case the guests run late, and has flavors that distract from the absence of meat.  I hope you enjoy it!

Mushroom and Bean Pasta

8 oz. pasta (a curly shape, such as fusilli, campanelle, rotini)
2 T. olive oil
4 T. butter
2 shallots, chopped
2-3 garlic cloves, pressed
1 1/2 lb mixed mushrooms, sliced
6 pieces sun-drived tomatoes in oil, drained and chopped
6 T. dry white wine
15 oz. can kidney, pinto, or borlotti beans, drained
3 T. Parmesan cheese
2 T. fresh parsley, chopped
salt and pepper

Heat the oil and butter in skillet and fry shallots until soft.

Add the garlic and mushrooms and fry for 6 – 7 minutes, or until the mushrooms cook down a bit.  Stir in sun-dried tomatoes, wine and seasonings to taste.

Stir in beans and cook for about 5-6 minutes until most of the liquid has evaporated and the beans are warmed through.
(It is at this point that you can stop the cooking process if your guests are running late.  Simply reheat when they arrive.)

Stir in Parmesan cheese.  Sprinkle with parsley and serve immediately over pasta.

Serves 4

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I always use a little more wine than suggested, and this recipe is easily doubled or tripled for guests. 

Let me know what you think when you try it, or how you adapted it!

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