.png?mw=200&mh=200){kind=logo}
.png){kind=logo}
Beans & Greens Pasta
A delightful dish of garlic-sautéed kale, shiitake mushrooms, and shallots combined with Bush’s Best® Great Northern Beans and white wine sauce over al dente whole grain fettuccini.
- Prep Time
10 Mins
- Cook Time
10 Mins
- Serves
12
INGREDIENTS
- 6 cups Bush’s Best® Great Northern Beans, drained and rinsed
- 3 ¾ lbs Whole grain fettuccini pasta, cooked al dente
- ¾ cup Olive oil
- 1 ½ cups Shallot, julienned
- 6 cups Fresh shiitake mushrooms, thinly sliced
- 12 each Garlic cloves, thinly sliced
- 3 cups Dry white wine
- 3 cups Vegetable broth
- 24 oz Kale, ribs removed and roughly chopped
- 6 oz Butter, unsalted
- Kosher salt (As Needed)
- Fresh ground black pepper (As Needed)
- Parmesan Reggiano, grated (As Needed)
INGREDIENTS
- 6 cups Bush’s Best® Great Northern Beans, drained and rinsed
- 3 ¾ lbs Whole grain fettuccini pasta, cooked al dente
- ¾ cup Olive oil
- 1 ½ cups Shallot, julienned
- 6 cups Fresh shiitake mushrooms, thinly sliced
- 12 each Garlic cloves, thinly sliced
- 3 cups Dry white wine
- 3 cups Vegetable broth
- 24 oz Kale, ribs removed and roughly chopped
- 6 oz Butter, unsalted
- Kosher salt (As Needed)
- Fresh ground black pepper (As Needed)
- Parmesan Reggiano, grated (As Needed)
DIRECTIONS
- Cook fettuccini for half the time indicated on the package. Drain and drizzle with olive oil as needed to prevent sticking and transfer to sheet trays in flat layer and chill. Store in airtight container to bag under refrigeration for service.
- To make pasta entrée to order, heat 1 Tbsp oil in a sauté pan over medium heat, add ½ sliced shallot and ½ cup sliced mushrooms; sauté for 4 to 5 minutes or until shallots are translucent and mushrooms are slightly caramelized. Next add 1 clove sliced garlic and continue to cook for 2 more minutes.
- Flambé with ¼ cup white wine and let reduce to syrup consistency, then add ¼ cup vegetable stock, ½ cup beans, 2 oz. blanched kale and vegetable broth and sauté for 3 minutes or until greens are slightly wilted. Add 1 Tbsp butter and swirl pan until it melts. Season with salt and pepper.
- Add 2 ½ cups al dente cooked pasta. Toss and plate in low pasta bowl and sprinkle with fresh grated parmesan.
- *For vegan pasta entrée, omit butter and the parmesan cheese.
