Tuscan White Bean Pasta

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad

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Prep Time 15

Cook Time 10

Total Time 25

Course Entrée

Servings 4 servings

Ingredients

2 tablespoons olive oil
8 ounces Banza Cavatappi, or another bean-based pasta
1 small onion, diced
2-4 cloves garlic, minced
8 ounces portobello mushrooms
2 cups broccoli florets
6 ounces dry white wine
6 ounces mushroom stock, or vegetable broth
1/2 cup thinly sliced sun-dried tomatoes
1/2-1 teaspoon crushed red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1/4 cup pecorino romano cheese, or nutritional yeast

Instructions

Using a 6-8 quart pot, add 4 quarts water and a dash of salt and bring to a boil. Add 1 teaspoon olive oil and pasta to the pot, stir, and cook following package directions. Drain and save about 1/2 cup of water and set aside.
In a large saucepan over medium-high heat add 1 tablespoon + 2 teaspoons of olive oil and diced onion and sauté until translucent. Add minced garlic, mushroom and broccoli. Cook until soft, stirring often, for 5-7 minutes. Add the white wine, mushroom broth, sun-dried tomatoes and red pepper flakes to the saucepan. Bring to a boil. Let simmer until liquid is reduced by about half, stirring occasionally. If the mixture is thick add up to ¼ cup of pasta water. Add cannellini beans, pasta and 1/4 cup pasta water to the mixture. Combine together. Add Parmesan cheese or nutritional yeast, if desired, and season with sea salt & pepper. Serve warm.

Notes

Nutrient Analysis:

Serving size: 4, Calories: 425, Fat: 11.5 grams, Saturated fat: 1 gram, Carbohydrates: 60 grams, Sugar: 11 grams, Sodium: 300 milligrams, Fiber: 15 grams, Protein: 22.5 grams, Cholesterol: 0 milligrams

Keyword Dairy-Free, Gluten-Free, Nut-Free, Vegan, Vegetarian