MA Mushroom Pasta with Butter & Beans

What You’ll Use

Fresh pappardelle 

Herb butter 

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. 

Make-Ahead Instructions

Step 1 

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. 

Step 2

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. 

Step 3

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. 

Step 4

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. 

Step 5 

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. 

Step 6

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.

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