Recipe courtesy of Michele Urvater
Winter Dish of Chick Peas and Wild Mushrooms
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 516
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 10 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 0 mg
- Sodium
- 664 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 516
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 10 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 0 mg
- Sodium
- 664 mg
Ingredients
Directions
- Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later.
- Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente.
- Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.
- Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened. Drain pasta, transfer to serving bowl and spoon sauce over pasta.
