Holding out for spring vegetables, I'm still using canned tomatoes and white beans. Adapted from Molly's "Simple Suppers" collection, this dish is full of surprising flavor.Ingredients:
1 large onion, white or red, diced
3 garlic gloves, finely chopped
1 teaspoon fennel seeds (I love these, so I use two teaspoons!)
1 teaspoon rosemary (thyme or sage will also work)
10 ounces cremini mushrooms
1/4 cup of a dry wine, white or red
2 15-ounce cans of white beans (I like canelli)
1 28-ounce can of diced tomatoes
1/2 cup chopped basil or parsley
salt and pepper to taste
grated parmesan to taste
Sautee the onions and garlic until translucent, then add fennel and rosemary. While the mixture cooks, wash and cut mushrooms into 1/4" slices. Add the mushrooms and wine together, and let the sauce simmer, covered, until mushrooms are nearly cooked. Then, add white beans, tomatoes, and basil, and bring the sauce to a quick boil before letting it simmer once again. Serve over pasta, cous-cous, or any other favorite grain. Garnish with parmesan.
1 comment:
Indu, Tyler and I make a non-vegetarian version of this dish that is almost identical to this one: the main ingredients being white beans, red wine, tomatoes and sage. I love this pasta. It is probably one of my favorites. Tyler found the recipe at Whole Foods and decided to give it a try. It has become a staple at our house!
Post a Comment