Lima Bean & Mushroom Pasta
- Ready In:
- 22mins
- Ingredients:
- 9
- Yields:
-
4 plates
- Serves:
- 4
ingredients
- 4 cups gemelli pasta, uncooked (or other small pasta such as farfalle, rotini, fusilli, penne etc.)
- 2 tablespoons olive oil
- 2 (15 ounce) cans lima beans, drained and rinsed (or flageolets which are delicate in both texture and flavour)
- 12 large cremini mushrooms, cut into medium pieces (not sliced)
- 6 garlic cloves
- 1 tablespoon dried tarragon (or to taste)
- fresh ground black pepper
- sea salt
- 1 -2 cup parmesan cheese
directions
- Bring a large pot of salted water to a rolling boil (1 tablespoons sea salt should do) and add a tablespoons of oil to keep the pasta from sticking. When at a boil, add the pasta and cook according to package directions.
- While pasta is cooking, in a large non-stick skillet, heat olive oil over medium heat and sautee crushed garlic until fragrant and golden.
- Add mushrooms and sautee until browned and they have given up their juices.
- Add lima beans, adding extra olive oil if necessary, and season with tarragon, salt and pepper to taste.
- When pasta is cooked to the desired texture, drain and add to beans. Add Parmesan and heat until it begins to melt and is well-distributed.
- Serve immediately.
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RECIPE SUBMITTED BY
MontrealJulia
Canada
I'm a vegetarian cook who is passionate about using the best ingredients to make simple but delicious meals for my family. I love to try a more complicated and elaborate recipe once in a while, and menu-planning is a favourite pass-time. The wonderful world of wine is a natural extension of my love for food, and cookbook-collecting another.