Pasta with Mushrooms and Beans

Pasta with mushrooms and beans is a rustic and hearty dish, ideal for autumn or winter days. Here is an Italian version of this recipe.

Ingredients

• 320 g of pasta (penne, rigatoni, or another format of your choice)
• 200 g of fresh mushrooms (porcini, champignon, or mixed)
• 240 g of cooked beans (borlotti or cannellini)
• 1 clove of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional)
• Chili pepper (optional)
• Vegetable broth or water, if necessary

Preparation

1. Clean the mushrooms with a damp cloth or a brush and slice them. Avoid washing them extensively under running water to prevent them from absorbing water.
2. In a large pan, heat the extra virgin olive oil and sauté the garlic until it becomes golden, then remove it.
3. Add the sliced mushrooms to the pan and cook over medium-high heat until they have softened and released their natural liquid.
4. Add the cooked beans and mix gently to integrate them with the mushrooms. If the mixture is too dry, add a bit of vegetable broth or water to keep it moist. Season with salt, pepper, and chili pepper to taste.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
6. Drain the pasta and add it to the pan with the mushroom and bean sauce, stirring for a few minutes over low heat to allow the flavors to blend well.
7. Serve the pasta hot, sprinkling with chopped parsley for a touch of freshness, if desired.

Fun Facts

The combination of legumes and mushrooms is not only delicious but also very nutritious. These ingredients offer a great combination of proteins, fibers, vitamins, and minerals, making the dish a good option for a balanced diet.

Remember that you can always customize the recipe to suit your tastes and the seasonal vegetables you have available!