Mushroom and White Bean Pasta with Pancetta
This recipe was provided by our June Pasta Spotlight, Rachael Hartley, of Avocado a Day Nutrition. Rachael says the pancetta and fresh tarragon in this recipe add a ton of flavor to this simple dish!
Mushroom and White Bean Pasta with Pancetta
Servings 6 Servings
Ingredients
- 12 ounces whole grain pasta
- 2 ounces pancetta chopped (optional)
- 2 tablespoons extra virgin olive oil
- ½ red onion peeled and chopped
- 2 garlic cloves minced
- 10 ounces sliced cremini mushrooms
- 4 ounces sliced shiitake mushrooms
- 1 cup chicken or vegetable broth
- 1 can white beans drained and rinsed
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
Instructions
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Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
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Heat pancetta and olive oil in a large skillet. Saute until crispy, about 3 minutes. Add onion and garlic and saute 5 minutes until translucent. Add mushrooms and saute until tender, about 10 minutes.
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Add broth, simmer a couple minutes, then add pasta and white beans. Season with salt and pepper. Stir in fresh herbs. Serve.
