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What You’ll Use
Sautéed mushrooms and beans
Grated Parmesan cheese
Pre-washed mixed greens
Meyer lemon vinaigrette
Bring a pot of salted water to a boil, and set the pasta by the stove. In a sauté pan over medium heat, melt 2 tablespoons of the herb butter. Add the mushroom mixture and reheat until warmed through, 5 minutes. Add the pasta to the boiling water and cook until tender, 1 minute or according to package instructions. Transfer the pasta to the pan with the mushroom mixture, along with ¼ cup of the pasta water and half of the cheese. Toss until the sauce thickens and coats the pasta, 1 minute. Season to taste with salt and pepper. Place the greens in a bowl, drizzle with the vinaigrette, season with salt, and toss to coat. Heap the mushroom pasta into bowls, grind with pepper, and serve warm, with the salad on the side.
Cut or tear the mushrooms into bite-size pieces. Remove the dark green tops from the leeks and slice the white and pale green parts. Place the sliced leeks in a bowl, cover with cold water, and swish to remove any dirt. Lift the leeks from the water and pat dry. Slice the shallots. Slice 8 to 10 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves. Rinse and drain both cans of beans.
To prep the soup, in a saucepan or pot over medium heat, melt 3 tablespoons butter. Add the leeks and sauté until they begin to soften, 5 minutes. Add a quarter of the garlic (2 or 3 cloves) and stir until fragrant, 1 minute. Add two-thirds of the mushrooms (16 oz) and sauté until they start to release their liquid, 5 minutes.
Sprinkle the mushrooms and leeks with 2 tablespoons flour and stir to break up any clumps and toast lightly, 1 minute. Whisk in 3 cups vegetable broth and ¼ cup wine, if you have a bottle open. Drop in a few sprigs of fresh thyme. Simmer the soup until the flavors have combined, 10 minutes. Stir in ½ cup cream last. Remove and discard the thyme sprigs. Season to taste with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
To prep the pasta, in a sauté pan over medium heat, warm 2 tablespoons olive oil. Add the remaining mushrooms (8 oz) and sauté until they release their liquid, about 5 minutes. Add half the shallots and sauté until the shallots are soft and the mushrooms begin to brown, 3 minutes. Add a quarter of the garlic (2 or 3 cloves) and stir until fragrant, 1 minute. Finally, add 1 cup of the beans and stir until warmed through. Season with salt to taste. Let cool, transfer to an airtight container, and refrigerate.
To prep the bean salad, in a saucepan over medium-high heat, warm ¼ cup olive oil. Add the remaining garlic (4 or 5 cloves) and fry until it starts to turn crisp and golden, 2 to 3 minutes. Transfer the crispy garlic to a plate lined with paper towels. Let cool, transfer the crispy garlic to an airtight container, and store at room temperature. Reserve the garlic oil.
In a large bowl, combine the remaining beans, the remaining shallot, the juice of 1 lemon, the reserved garlic oil, and the parsley. Season to taste with salt and pepper and turn to coat. Transfer the bean salad to an airtight container and refrigerate.Contains: milk, eggs, wheat.