Ingredients
Scale
- 8 oz pasta (any type)
- 2 cups mushrooms, sliced
- 1 can (15 oz) white beans, drained and rinsed
- 3 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream (or plant-based cream)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
- Add the sliced mushrooms and cook until softened.
- Stir in the pasta, white beans, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and let simmer until pasta is cooked, about 10 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Cook for an additional 2-3 minutes until creamy.
- Serve warm, garnished with fresh parsley.
Notes
For a dairy-free version, substitute the heavy cream with a plant-based alternative. To enhance flavor, consider adding a splash of white wine when sautéing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 40mg