Pasta with Tomatoes, Mushrooms, and Beans

We eat a lot of pasta around here. Growing up with Italian family, it’s no surprise that pasta was a something that was on our plates frequently. A good source of grains and protein, it’s versatile and the perfect base for a variety of sauces and toppings.

One of my favorite ways to eat pasta is with a simple mixture of roasted vegetables and garlic. It allows for the enjoyment of the flavor of each individual ingredient, rather than everything combined in a sauce. And using mushrooms and tomatoes creates a delicious cooking liquid that ties everything together. The addition of beans gives the creamy texture and flavor that balances the acidity of the tomatoes and boosts the protein content.

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Pasta with Tomatoes, Mushrooms, and Cannellini Beans

Ingredients:

  • 1 lb pasta, like fusilli
  • 1 cup cherry tomatoes, cut into halves
  • 1 cup mushrooms, sliced
  • 1 can cannellini beans, drained and rinsed
  • 3-4 cloves of garlic, minced
  • 2 tsp Italian seasoning
  • 4-5 Tbsp extra virgin olive oil
  • salt and pepper

Directions:

  1. Cook pasta according to package directions. Preheat oven to 375 degrees F.
  2. Mix the tomatoes, mushrooms, beans, garlic, seasoning, and salt and pepper in a baking dish. Bake for about 30 minutes.
  3. Pour the vegetable mixture, including the cooking liquid, over the pasta. Drizzle with extra olive oil. Serve immediately.
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