WILD MUSHROOM AND BUTTER BEAN PASTA
This is a great pasta for autumn, hearty and deeply flavorful. Wild golden chanterelle mushrooms are especially nice and often available in the fall; choose small, firm, unblemished ones. Otherwise use a mixture of pale oyster mushrooms, including royal trumpets. End-of-summer fresh shelling beans work well here, or any dried white bean, such as cannellini. The simple complementary flavors of olive oil, pancetta, garlic and rosemary are just right, mingling with lightly browned mushrooms and creamy beans. Make sure to keep the pasta firmly al dente. To get the best rosemary flavor, chop it at the last moment, and toss a rosemary sprig into the pot while the pasta is cooking.
Provided by David Tanis
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put beans in a pot and cover with water by 2 inches. Add bay leaf and 1/2 teaspoon salt and and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Let beans cool to room temperature in cooking liquid and set aside. When cool, taste and correct salt. (If using dried beans, cooking time will be about 1 hour.)
- Prepare a large pot of water for cooking pasta and bring to a boil.
- Put pancetta in a wide, deep skillet over medium-high heat. Add 1 tablespoon olive oil and stir to coat. Let lardons sizzle gently until crisp and golden, about 3 minutes. Add onions, season lightly with salt and cook, stirring, until lightly browned and softened, about 5 minutes. Remove onion mixture from pan and set aside.
- Return pan to stove over high heat and add 2 tablespoons olive oil. When oil is hot, add chanterelles and stir to coat. Season generously with salt and pepper and cook, stirring until lightly browned, about 2 minutes. Turn heat to medium and stir in garlic, crushed red pepper flakes and chopped rosemary. Cook for a minute more and turn off the heat.
- Add a handful of salt to the pasta water, then add rosemary sprig and bring to a full boil. Add bucatini and stir well. Adjust heat to keep pasta cooking briskly. Cook until firmly al dente (you should feel it is not quite done) and drain.
- While pasta is cooking, put skillet of mushrooms back on medium-high heat. Add reserved onion-pancetta mixture and heat through, stirring. Add beans and 1 cup bean cooking liquid and bring to a simmer.
- Add cooked pasta to pan and stir well, coating the pasta with the mushroom-bean mixture. While stirring, let pasta finish cooking, about 1 minute more, adding a little more bean liquid if necessary. Transfer to a wide pasta bowl, sprinkle with parsley and serve. Offer grated Parmesan or pecorino cheese if you wish.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 5 grams, TransFat 0 grams
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Kool Cocos
kool_cocos@aol.comThis is a delicious and easy-to-make pasta dish that I will definitely be making again.
Nazar Abbas
a-n@yahoo.comI made this dish for a potluck and it was a huge hit. Everyone loved it!
Basharath Bhai
basharath_bhai71@yahoo.comThis pasta dish is a great way to get your kids to eat their vegetables. My kids loved the mushrooms and butter beans.
Marine Camp
c_m89@aol.comI've never tried butter beans before, but I'm glad I did in this recipe. They're so creamy and flavorful.
Sam elphace
sam.elphace75@aol.comThis is a great recipe for a quick and easy meal. I love that I can use canned butter beans to save time.
Keith Garcia
garcia@yahoo.comI'm not a big fan of mushrooms, but I loved this dish. The butter beans and pasta were the perfect complement to the mushrooms.
Amelia P
p81@hotmail.comYum!
Rakash Yadav
r@hotmail.comThis pasta dish is a great way to use up leftover mushrooms and butter beans. It's also a good source of protein and fiber.
M Shani khan
s57@gmail.comI tried this recipe last night and it was delicious! The flavors were well-balanced and the pasta was cooked perfectly. I'll definitely be making this again.
Serenity Gomez
s.g10@hotmail.comThis is one of my favorite pasta dishes. It's so simple to make, but it's always a crowd-pleaser. I love the way the mushrooms and butter beans complement each other.
Ashraf Bahaa
bahaa-ashraf48@gmail.comI've made this pasta a few times now and it's always a hit with my family and friends. It's so easy to make and the flavors are amazing. I love the combination of mushrooms and butter beans.
Imtiaz Mughal
i.mughal76@gmail.comThis mushroom and butter bean pasta is a delightful dish that is easy to make and packed with flavor. The mushrooms are earthy and savory, the butter beans add a creamy texture, and the pasta ties it all together. I highly recommend this recipe!