White Beans and Pasta
The original recipe which was found in one of my many cookbooks a while back. It called for kale and no cayenne. I like using spinach better. It is not as tough an chewy.
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- 1 lb
- shaped pasta of your choice, i used penne
- 2 Tbsp
- olive oil
- 1 medium
- onion, diced
- 1-2 clove
- garlic, minced
- 16 oz
- mushrooms, sliced
- 1 can(s)
- (15.5 oz) white beans, rinsed and drained
- 1 can(s)
- (14.5 oz) diced tomatoes (do not drain)
- 1-2 Tbsp
- fresh sage, minced
- salt and pepper to taste
- 1/8-1/4 tsp
- cayenne, more or less to taste
- sugar, optional, helps to cut the acid of the tomatoes if needed
- 2 c
- spinach, rough chopped (you can use kale if you prefer)
- shredded parmesan, optional
1Heat a large pot of salted water to a boil. Add pasta and cook according to package directions.
2While waiting for the pasta water to boil, heat oil in a large skillet. Add onion and garlic and saute until soft and transluscent, about 5 minutes
3Add mushrooms and saute until their juices have been released, about 5 minutes.
4Add beans, tomatoes (including the juice), sage, cayenne, (sugar, if desired), salt and pepper. Bring to a boil, reduce to a simmer. Simmer for about 5 minutes. Check seasoning. Cover and keep warm over low heat while pasta finishes cooking. (If using kale, add now)
5Drain pasta and return to the pot. Add chopped spinach, then the bean mixture. Mix together gently. The heat will wilt the spinach, but not turn it to mush. Serve. Sprinkle with a little parmesan, if desired.