Egg Noodles with Roasted Mushroom and Pink Beans

I was watching French Food at Home and the host made a roasted mushroom salad. I liked the idea of roasting mushrooms and decided to incorporate it into a pasta dish.

[Egg Noodles with Roasted Mushroom and Pink Beans]

Egg Noodles with Roasted Mushroom and Pink Beans

You may ask, why pink beans. Well I wanted pinto beans however they aren’t available in canned, with low sodium. So I used the pink. Google results tell me they are considered a “meaty” bean. My not.


Egg Noodles with Roasted Mushroom and Pink Beans
Servings: 4-6
Prep time: 15 minutes
Total time: 50 minutes

Ingredients:

  • 4 tablespoons olive oil (divided)
  • 1 lb. white mushrooms
  • 8 oz. assorted “exotic” mushrooms (in my case it was oysters, baby bella and shitake)
  • kosher salt and cracked black pepper
  • 1 shallot, diced (about 1/2 cup)
  • 1 tsp. fresh rosemary, minced
  • 1 tsp. dried thyme
  • zest from 1 lemon (use the juice for something else)
  • 2 15.5 oz. cans Goya pink beans (low sodium preferred)
  • 1 cup water
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. unsalted butter
  • 8 oz. egg noodles
  • Parmesan cheese, for garnish

Directions:

  1. Preheat the oven to 475°F. While the oven heats up brush any dirt from the white mushrooms, remove the stems and quarter. Tear up the “exotic” mushrooms into bite site pieces and combine with the white mushrooms. Pour 3 Tbsp. olive oil over the mushrooms and sprinkle with salt & pepper. Toss to coat. Spread the mushrooms on a parchment or Silpat lined rimmed sheet pan in a single layer. Bake for 30 minutes, rotating half way.
  2. Once the mushrooms are in the oven you can set a large pot of water over high heat to cook the pasta. Add 2 Tbsp. kosher salt to the pot once it comes to a boil.
  3. In another pan heat the remaining 1 Tbsp. olive oil over medium heat. Add the shallots and cook until they begin to soften, 2-3 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the rosemary, thyme, beans and water. Stir to combine.
  4. Bring the bean mixture to a simmer and cook, uncovered, for 15 minutes. You want the water to mostly evaporate so that just a bit of liquid is left.
  5. About 10 minutes before the mushrooms are done add the egg noodles to the boiling water and cook according to the package. For me it was 8-9 minutes and 8 minutes worked out perfect.
  6. Add the red pepper flakes and butter to the beans and stir until the butter is melted. Remove from the heat and cover.
  7. Reserve 1/2 cup of pasta water and then drain the pasta. Add the pasta to the beans and stir.
  8. Once the mushrooms are done add them to the beans and pasta. Combine. Consume with grated Parmesan cheese (or not if that is your desire).

Notes:
The ratio of beans to pasta and mushrooms was a bit off. I either needed more pasta or less beans.

Some chopped parsley would have been nice. Maybe next time.

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