Creamy Mushroom Pasta with Cannellini Beans
Ingredients
- 8 oz mushrooms
- 1 medium yellow onion
- 6 cloves garlic
- 2x15 oz cans cannellini beans
- 1 tablespoon mellow miso
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 cup pasta water
- 1 lb pasta of your choice
Preparation
Rough chop the mushrooms, onion, and garlic.
Sauté them in a dry non-stick pan until onions are browned, using a tablespoon of water at a time to avoid burning.
Transfer the cooked items to a blender or food processor with the remaining ingredients, including the liquid from the cans.
Cook the pasta to al dente in salted water and remove 1/2 cup of water before draining.
Add the saved pasta water to the blender and puree until smooth.
Pour the sauce over the cooked pasta and heat through.
Serve with added greens, seared mushrooms, and a sprinkle of dried parsley.
