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One-Pot Mushroom & White Bean Pasta with Tagliatelle Recipe

One-Pot Mushroom & White Bean Pasta with Tagliatelle

One-Pot Mushroom & White Bean Pasta with Tagliatelle Recipe combines earthy flavors and creamy textures for a quick, delicious meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Italian
Calories: 518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 0.5 lb tagliatelle or other long cut pasta
  • 10 oz mixed wild mushrooms, sliced
  • 4 tbsp olive oil, divided
  • 2 tbsp balsamic vinegar
  • 1 unit shallot, minced
  • 2 cloves garlic, minced
  • 0.25 cup fresh herbs (thyme, rosemary, sage, and/or oregano), chopped
  • 1 cup canned white beans, drained and rinsed
  • Salt
  • freshly ground black pepper
  • Arugula for serving
  • Ricotta for serving (see notes for vegan)

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced shallot and garlic, cooking until softened.
  2. Add the sliced mushrooms and cook until they release their moisture and begin to brown.
  3. Stir in the balsamic vinegar and cook for another minute.
  4. Add the tagliatelle, white beans, fresh herbs, and salt and pepper to taste. Pour in enough water to cover the pasta.
  5. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the pasta is cooked through (about 10-12 minutes).
  6. Remove from heat and stir in the remaining olive oil. Adjust seasoning as needed.
  7. Serve topped with arugula and ricotta.

Nutrition

Serving: 1servingCalories: 518kcalCarbohydrates: 61gProtein: 19gFat: 23g

Notes

To make this vegan, substitute the ricotta with a vegan alternative made from tofu or cashews.

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