I’ve never met a bow tie I didn’t like. Especially when covered in my white bean and mushroom cream sauce!
-1 can of white cannellini beans
– 2 large portobello mushroom caps cut in slices
– small bunch of fresh basil leaves, around 7-8 large leaves, roughly chopped
– 1 package of bow tie pasta (I chose gluten free)
– 1/2 cup of spinach
– 2 cloves of garlic minced
– 1/2 tsp of Herbes de Provence
– 1/2 tsp of red pepper flakes (can leave out if too spicy)
– salt and pepper to taste
– olive oil
Cook your bow tie pasta as directed by package.
Place a skillet on medium high heat and add 1 tbs of olive oil. When heated, add in your garlic, Herbes de Provence, and red pepper flakes. This will lightly toast the Herbes and help to bring out their flavors. When garlic is beginning to brown add in your sliced mushrooms. Let cook down for about 2 minutes or until brown. Then add in your fresh spinach and roughly chopped basil. Let spinach and basil wilt for about a minute. Then add salt and pepper to taste and remove from heat.
In a food processor, pour in one can of cannellini beans, including the liquid. You need the liquids as the beans will be acting as a “cream” base. Then you will add about 4 slices of your cooked mushrooms into the processor. Pulse for about 1 minute or until beans and mushrooms have begun to form a sauce. Add 1-2 tsp of olive oil, salt, and pepper and pulse for another minute. Then set aside.
When pasta is fully cooked, return your skillet to a low heat. Add 1/3 of a cup of the starchy pasta water into the skillet. Then pour in your drained bow tie pasta and stir. Finally, pour your mushroom cream sauce over pasta and stir until the pasta is completely covered. Allow for about 1-2 minutes for the sauce and pasta to warm up, then remove from heat. Place pasta into your favorite serving bowl and enjoy!