I really enjoy the Whole Foods Recipe app and thought I’d try this new recipe. It’s good for you but after trying it and reading other people’s reviews on it, we’ve all come to the same conclusion: it’s dry. Next time I try this I’m going to add either some low-fat cream of mushroom or… I’m not sure.. but it needs something.
Anyways, if you still want to try it, just remember to add some more liquid or something.. but it’s a good base to start from.
Ingredients:
- 1 pound cremini mushrooms, stems removed, rinsed and quartered
- 2 cups low-sodium vegetable broth, divided
- 3 large garlic cloves, chopped
- 1/4 cup balsamic vinegar
- 4 sage leaves, chopped
- 1 (15 ounce) can no-salt-added white beans, drained and rinsed
- 12 ounces whole wheat pasta
- 1/8 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)
Method:
Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.
Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.
Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.