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+ servings

Humble Pasta with Beans and Mushrooms

Course: Main Dish
Cuisine: Pacific Northwest
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Vegan
Preparation: Fast + Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
There are so many fantastic things to do with a pot of freshly cooked beans, and this is one of them! Humble and unintentionally vegan, full of herbs and earthy mushroom and bean flavor, chewy pasta, and loaded with energy-giving protein, it's a dish fit for a queen.
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Ingredients

  • 3 cups white beans, cooked or canned white beans
  • ½ pound pasta, your choice orecchiette is nice- it holds the little beans!
  • ¼ cup olive oil
  • 1 pound mushrooms, any kind (these are chestnut mushrooms)
  • 1 shallot, finely diced
  • 2 Tablespoons chopped fresh oregano
  • 2 Tablespoons chopped chives
  • 2 Tablespoons chopped flat-leaf parsley
  • 1 cup bean cooking liquid, or reserved pasta water
  • 1 teaspoon salt, plus more for pasta water
  • 1 lemon, zested and squeezed
  • ground black pepper to taste

Instructions

  • Put a pot of water with a palmful of salt (about 3 Tablespoons) on to boil. Boil pasta according to package directions until almost al dente. (It will finish cooking later.) If you don't have any reserved bean cooking liquid, reserve a cup of the cooking water and drain. Set the pasta and pasta water aside.
  • While the water comes to a boil, clean and trim the mushrooms. If using button mushrooms cut them into quarters. Zest the lemon and squeeze it of its juice. Set them aside.
  • Mix together the chopped oregano, chives, and parsley and set them aside on your cutting board.
  • Place a large skillet over medium-high heat. Add olive oil, mushrooms, shallot, and ½ teaspoon salt and pepper to taste. Cook, leaving the mushrooms in place to brown a bit before stirring. Repeat, leaving the mushrooms undisturbed for a few minutes before stirring until they are cooked through and have a slight browned color. Adjust your temperature if the shallots are browning too quickly. Remove about ½ of the mushrooms from the pan and reserve for serving.
  • To the mushrooms in the skillet add the beans, pasta, and bean cooking liquid or pasta water, scraping up any mushroom juices. Stir, and season with remaining salt and pepper. Stir in about half the mixed herbs and the lemon juice. Allow the cooking liquid to reduce about ½, leaving some moisture in the pan.
  • Spoon the pasta, beans and mushrooms into a a large serving bowl or individual bowls. Spoon any pan juices over the top. Place the reserved mushrooms on top, along with a healthy sprinkling of fresh herbs and lemon zest.

Notes

Make It Your Own:
There is no shame in using canned beans- I keep them in my pantry at all times for quick and easy meals. The beans will be mushier, so handle them a little more gently.
Experiment with different types of beans, different pasta shapes, whatever mushrooms are seasonal, and whatever fresh herbs you have on hand. 
If you don't have a lemon on hand, add 2 or 3 teaspoons white or red wine vinegar instead.