Creamy Garlic White Bean Mushroom Pasta
A cozy vegan pasta with a silky sauce made from blended white beans and olive oil -- no cashews, no coconut milk needed. Deeply browned mushrooms and a garlic-forward sauce make this a satisfying weeknight dinner.
Ingredients
- 8 oz mushrooms (cremini or white), sliced
- 2 tbsp olive oil
- Pinch salt
- 12 oz pasta
- 1 (15-oz) can white beans, drained and rinsed
- 3-4 cloves garlic
- 1/4 cup olive oil (divided)
- 1/2 to 3/4 cup hot pasta water
- 3/4 tsp salt (to taste)
- Freshly ground black pepper
Instructions
- 1Brown the mushrooms
Heat olive oil in a wide skillet over medium heat. Add mushrooms and a pinch of salt. Cook undisturbed for 3-4 minutes, then stir and continue cooking until deeply golden and slightly crisp at the edges. Remove from the pan and set aside.
- 2Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- 3Make the white bean sauce
In the same skillet, add remaining olive oil and garlic. Cook gently over low-medium heat just until fragrant -- do not brown. Add garlic oil, white beans, and 1/2 cup hot pasta water to a blender. Blend until completely smooth and glossy. Add more pasta water as needed for a pourable, sauce-like consistency.
- 4Combine and serve
Return sauce to the skillet over low heat. Season with salt and pepper. Fold in the mushrooms. Adjust seasoning with salt, pepper, or a splash more pasta water. Add pasta and toss until well coated. Serve immediately while creamy.
