Rosemary Mushroom White Bean Pasta Sauce

[Guest guest]

This is a very good recipe I make quite often.

tastesgood as a left-over too.

 

Rosemary Mushroom White Bean Pasta Sauce

 

1/2 pound cooked penne pasta

1 tablespoon olive oil

1/2 onion, small dice

1 pound Cremini mushrooms, sliced

1 tablespoon fresh rosemary, minced

2 to 3 cloves garlic, pressed

1 fresh chile pepper, sliced or 1/2 teaspoon chile

flakes

1 can white beans; reserve 1/2 of the liquid

1 tablespoon tomato paste

salt and freshly ground pepper to taste

red wine vinegar

2 to 4 tablespoons coarsely chopped fresh parsley

 

In a hot wok or sauté pan, cook onion in olive oil

until softened and slightly browned. Add mushrooms,

rosemary, garlic and chile pepper, if using. Season to

taste with salt and pepper. Cook until mushrooms are

softened and well wilted.

Add beans and stir well. Add reserved liquid and bring

to a light boil. Cook for a minute or so until mixture

thickens. Stir in tomato paste. Adjust seasonings to

taste. Remove from heat and add a splash of vinegar.

Stir in cooked pasta. Garnish with parsley. Serves 2

to 3.

 

 

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