Friday, December 7, 2012

Pasta with White Wine Mushroom Sauce

This one is for the mushroom haters.  I know because I used to be one.  Cooking mushrooms in ways like this converted me.  It truly is quite an amazing flavor.  The addition of white beans adds protein to make it a complete meal on it's own but you can easily leave out if you like.  splurge and drizzle with truffle oil at the end.  Truffle oil is a pricey addiction, but well worth it.

2-3 cups bowtie pasta
Olive oil
1/3 cup diced onion
2 large garlic cloves, finely chopped
2 cups sliced mushrooms
2 Tbsp flour
3/4 cup vegetable broth
2 tsp reduced- sodium soy sauce
1/3 cup dry white wine
Salt and pepper to taste
1/2 can great northern beans, drained and rinsed
1/4 cup grated Parmesan or Italian cheese blend (optional)
1 cup baby arugula
Truffle oil for drizzling (optional)

Cook pasta according to package, set aside.
Add enough olive oil to just coat bottom of a large skillet.  Heat over medium for 1-2 minutes, then add onion, garlic, mushrooms, and sprinkle with salt.  Cook for 5 minutes or until mushrooms are softened.

Stir flour into the mushroom mixture.  Add broth, soy sauce, wine. 
Let simmer for about 5 minutes.  Add pasta, beans, cheese, and stir.  Remove from heat and serve topped with arugula and drizzle with truffle oil if using.

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