Description
A cozy, filling, and wholesome dish that combines hearty beans with savory mushrooms in a creamy sauce, perfect for easy weeknight dinners.
Ingredients
Main Ingredients
- 1 can Cannellini beans (Canned is fine; rinse and drain.)
- 8 ounces Mushrooms (Cremini, Baby Bella, Shiitake, or Oyster mushrooms are recommended.)
- 1 medium Onion (Chopped.)
- 2 cloves Garlic (Mince.)
- 2 tablespoons Olive oil or butter
- 1 cup Blended cottage cheese (Blended with a splash of broth until smooth.)
- 1 cup Vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Vegetarian Worcestershire sauce
- 1 teaspoon Paprika
- 1 teaspoon Black pepper (To taste.)
- 1 teaspoon Salt (To taste.)
- 8 ounces Pasta or egg noodles (Cook according to package instructions.)
- 1 cup Optional: Spinach or peas (For added greens.)
Instructions
Preparation
- Start your pasta water first. Salt it well.
- Slice mushrooms, chop onion, and mince garlic.
Cooking
- Heat a large skillet, add oil or butter, then add the mushrooms. Let them sit a bit to brown.
- Add onion, cooking until soft, then add garlic for about 30 seconds.
- Stir in paprika, black pepper, and a pinch of salt.
- Add cannellini beans and a splash of vegetable broth. Lightly mash some beans in the pan for thickness.
- Stir in Dijon mustard and vegetarian Worcestershire sauce.
- Turn heat to low, add blended cottage cheese mixture, and stir gently until creamy.
- Toss in drained noodles, adding a bit of pasta water if a looser sauce is desired.
- Taste and adjust seasoning, adding more pepper if desired.
Notes
Let sit for two minutes before serving; it thickens as it cools slightly. To reheat, use low heat with a splash of broth to keep the sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Comfort Food, Vegetarian