Creamy Mushroom Pasta with White Beans

Version v1 older · History (2) · Made

Serves 3

Ingredients

• 180 g penne or farfalle
• 15 ml olive oil
• 15 g butter
• 400 g mushrooms (cremini or button, sliced)
• 1 onion (small, diced)
• 3 garlic cloves (minced)
• 5 g dried thyme
• 150 ml vegetable broth
• 240 g white beans (cannellini, drained and rinsed)
• 150 ml Kochsahne (or single cream)
• 30 g Parmesan (grated)
• salt
• black pepper
• 80 g baby spinach

Steps

1. Bring a pot of well-salted water to a boil. Cook penne or farfalle (180 g) for ⏲ 1 minutes less than the packet says. Reserve a ladleful of pasta water before draining.
2. Heat olive oil (15 ml) and butter (15 g) together in a large pan over medium-high heat. Add mushrooms (400 g) in a single layer — do not crowd. Cook undisturbed ⏲ 4 minutes until golden on one side, then stir and cook ⏲ 2 minutes more. They need to brown, not steam.
3. Reduce heat to medium. Add onion (1) and cook ⏲ 3 minutes until softened. Add garlic cloves (3) and dried thyme (5 g), cook ⏲ 1 minutes.
4. Pour in vegetable broth (150 ml), scraping up any browned bits. Stir in white beans (240 g). Simmer ⏲ 3 minutes until beans are warmed through. A few will break down into the sauce — that is fine and helps thicken it.
5. Add Kochsahne (150 ml), stir to combine, and simmer gently ⏲ 2 minutes until slightly thickened. Stir in Parmesan (30 g). Season with salt and black pepper.
6. Add drained pasta to the sauce and toss to coat. Add a splash of reserved pasta water if too thick. Stir in baby spinach (80 g) and let it wilt for ⏲ 30 seconds.
7. Serve with extra Parmesan and chopped parsley for adults.