If you love fragrant garlic, browned mushrooms, sweet caramelized onions and creamy truffle pasta sauce you need to try this vegetarian recipe. What makes this pasta RADNUT approved is the unsuspected use of white kidney beans. We were initially reluctant to experiment with legumes in pasta sauce, but two days later we were still enjoying leftovers and congratulating ourselves for this experiment gone oh so right!
Ingredients
- 3 tbsp pine nuts
- 1 tbsp canola oil
- 2 3/4 cup rotini pasta (whole wheat; uncooked)
- 6 clove garlic
- 4 cup kale (packed)
- 3 1/2 cup mushrooms
- 1/2 onion (large)
- 5 leaves sage
- salt (as desired)
- 1/2 tsp black pepper (adjust amount as desired)
- 1/2 tsp granulated garlic
- 1/2 tsp 21 seasoning
- 1 can white kidney beans (540 ml)
- 1 1/3 cup skim or 1% milk
- 1/4 cup light feta cheese or parmesan
- 3/4 cup reduced fat old cheddar cheese
- 6 drops truffle oil
Servings: servings
Instructions
- Toast pine nuts in 375 degree F oven for 4 minutes or until fragrant. Once toasted, place in a food processor
- Roughly mince garlic, tear washed kale off stems into small bite size pieces, slice mushrooms, slice onion into rings and mince sage.
- Boil water for pasta and cook until slightly firm. Drain and rinse with cold water in colander. Add drained pasta to a casserole dish
- In large frying pan, saute garlic with 1 tsp oil until light brown. Then place half into the food processor (with pine nuts)
- Add kale to frying pan with 1/8 tsp black pepper, 1/8 tsp granulated garlic, and salt (as desired). Saute just until kale wilts and becomes darker green. Place contents of pan into the casserole dish (with pasta)
- Once kale is removed, add 1 tsp oil to frying pan (if needed). At high heat add mushrooms. Place each slice flat against pan and flip only once or twice so mushrooms brown. Season with 1/8 tsp black pepper, salt, 21 seasoning and 1/8 tsp granulated garlic. Add to casserole dish
- Add another 1 tsp oil to frying pan when mushrooms removed (if needed). Brown rings of onions at med-high heat, flipping only once or twice. Add to casserole dish
- Place oven rack at center slot and preheat to 375 degrees F
- Place drained and rinsed white kidney beans into food processor (with garlic and pine nuts). Add 1/3 cup milk and process until very smooth. Place bean mixture in pot on stove-top with 1 cup milk on medium heat
- While stirring, add 1/8 tsp black pepper, 1/8 tsp granulated garlic and cheese to sauce. Once smooth and homogeneous, remove sauce from heat. Add truffle oil and sage and mix sauce into casserole dish (with pasta, kale, mushroom and onion)
- Sprinkle lightly with additional black pepper and cheese if desired. Bake for 25-30 minutes until sauce is bubbling at the sides and top of casserole has browned
Recipe Notes
Adapted from http://www.healthyrecipeecstasy.com/garlicky-white-bean-pasta-faux-fredo-with-kale-pesto-v-df/
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Creamy Mushroom Kale Pasta