Farfalle pasta with cannellini beans and asparagus in a white mushroom yogurt sauce

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Farfalle pasta with cannellini beans and asparagus in a white mushroom yogurt

sauce

 

1/2 cup dried cannellini or white kidney beans

1 cup water

2 cups veg stock

12 ounces farfalle or bowtie pasta

1 pound fresh asparagus, ends snapped off and cut into 2-inch pieces

 

White mushroom yogurt sauce:

 

2 tablespoons butter

2 shallots, minced

8 ounces white or cremini mushrooms, or a mix of both

3/4 cup plain whole-fat yogurt, whisked until smooth

1/3 cup dry white wine

1/4 cup reserved cooking liquid from the beans

juice from 1 lemon

1/4 teaspoon dried mustard

2 tablespoons fresh parsley, trimmed and minced

1/2 teaspoon sea salt, or to taste

fresh ground black pepper

 

Soak the beans overnight in a small saucepan covered in 2 inches of water.

Drain, and cover again with 1 cup of water and 2 cups of vegetable stock. Bring

to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until

the beans are soft but not falling apart. Drain, reserving the cooking liquid

for the mushroom sauce.

 

Melt the butter in a large saucepan or wok over medium heat. Toss in the

shallots and cook for 2 minutes to soften. Stir in the mushrooms, cover, and

cook for 10 minutes or until the mushrooms are reduced but still slightly plump.

 

Remove the lid and stir in the yogurt, white wine, 1/4 cup of the reserved

cooking liquid from the beans, lemon juice and mustard. Reduce the heat to

medium-low and simmer the sauce without boiling, stirring occasionally, for 20

to 30 minutes until the sauce thickens. — or longer if you want a thicker sauce.

If the sauce thickens too much, add a tablespoon or two of the reserved cooking

liquid.

 

Meanwhile, bring a large pot of water to a rolling boil. Add the pasta and cook

for 9-10 minutes or until it reaches your desired softness. While the pasta is

cooking, steam the asparagus until just tender, about 5 minutes or less

depending on the thickness of the stalks.

 

Drain the pasta and distribute between 4 pasta plates. Stir the parsley into the

mushroom sauce and season with salt and plenty of fresh ground black pepper.

Ladle the sauce between the plates and dress each serving with the cannellini

beans and asparagus.

 Hugz

karen