Mushroom and White Bean Fettuccine

Prep Time: 10m | Cook Time: 15m | Total Time: 25m | Serves

Vegetarian main dishes like this Mushroom and White Bean Fettucine save you time in the kitchen. Simple pan sauces made from stock, pasta water and cheese are a classic Italian method for emphasizing the delicious simplicity of whole foods. Our tender Organic Baby Arugula balances out the savory sauce with a touch of peppery flavor.

To change things up a bit, try this recipe with one of our Deep Greens Blends, like Kale or Power. Delicious!


1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
3/4 pound Fettucine
5 ounces Sliced crimini mushrooms
2 cloves Earthbound Farm Organic Garlic (finely chopped)
1 15-ounce can organic cannellini beans (also called white kidney beans, drained and rinsed)
1 cup vegetable stock
1/4 cup Parmesan cheese (plus extra for garnish)
2 cups Earthbound Farm Organic Baby Arugula (or Baby Spinach, Kale or Power)
  salt and pepper to taste


Cook fettuccine in a large pot of boiling salted water until just al dente.

Meanwhile, heat oil and butter in a large nonstick skillet over medium-high heat. Add the mushrooms and brown, about 6 minutes total. Season with salt and pepper, then add the garlic and fry for 30 seconds. Stir in the cannellini beans and stock. Let simmer lightly as the pasta finishes cooking.

Reserve 3/4 cup pasta water before draining the pasta. Add pasta water and Parmesan cheese to the skillet, and stir until the cheese has melted and the sauce has reduced slightly. Stir in fettuccine for 1 minute over high heat or until sauce has thickened and sticks to the pasta. Stir in a couple of handfuls of baby arugula and cook until just wilted.

Divide the pasta between plates and garnish with freshly grated Parmesan cheese and freshly ground black pepper. Serve alongside a leafy green salad.

Calories per serving: 534, Fat 14.5 grams, Cholesterol 25 mg, Sodium 702 mg, Carbohydrates 82 grams, Fiber 7.2 grams, Sugars 4 grams, Protein 24.2 grams.

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