The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.
Special Diets:
Ingredients
Method
Bring a large pot of water to a boil.
Meanwhile, heat a large high-sided skillet over high heat.
When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes.
Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan.
Reduce the liquid by about half, stirring often for 2 minutes.
Add garlic, vinegar and sage and cook 1 minute longer.
Add remaining 1 1/2 cups of broth and beans.
Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes.
The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.
Add pasta to the boiling water and cook until tender, about 8 minutes.
Drain pasta and add it to the mushrooms along with salt and pepper.
Stir to combine and coat the pasta with the sauce.
Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.
Nutritional Info
Serving Size
Calories
370
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.