Pasta with Green Beans and Mushrooms

Pasta with Green Beans and Mushrooms Recipe - Italian Inspired

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

This Pasta with Green Beans and Mushrooms recipe is a delicious and hearty dish that is perfect for a family dinner or a gathering with friends. The combination of fresh green beans, mushrooms, and a flavorful tomato sauce makes this pasta dish a crowd-pleaser.

History

This recipe is a modern twist on a classic Italian pasta dish. The addition of green beans and mushrooms adds a unique flavor and texture to the traditional tomato sauce. This dish is a great way to incorporate more vegetables into your diet while still enjoying a comforting and satisfying meal.

Ingredients

About 1.5 lb (680 g) fresh green beans, cleaned and cut into 1.5 inch pieces
About 0.5 lb (227 g) mushrooms, cleaned and sliced
1 onion, sliced
5 or 10 cloves garlic, minced or smashed
2 tsp dried basil
1 tsp dried marjoram
A generous amount of freshly ground black pepper
0.5 cup red wine
1 x 32 oz (907 g) can crushed tomatoes
1 lb (454 g) mostaccioli pasta

How to prepare

Place red wine in a large skillet or dutch oven and add vegetables and herbs. Simmer for 10 to 15 minutes.
Add canned tomatoes (or fresh sauce if available) and let it simmer for 30 minutes or until desired.
Cook pasta in unsalted, unoiled water and then combine with the sauce.

Variations

Add some cooked chicken or shrimp for extra protein.
Use different types of mushrooms, such as cremini or shiitake, for a different flavor profile.
Add some grated Parmesan cheese on top for a cheesy finish.

Cooking Tips & Tricks

Make sure to clean and cut the green beans and mushrooms before adding them to the sauce.

- Simmering the vegetables and herbs in red wine adds a depth of flavor to the dish.

- Cooking the pasta in unsalted, unoiled water helps prevent it from becoming too salty or oily.

- Be generous with the freshly ground black pepper to add a kick of spice to the dish.

Serving Suggestions

Serve this Pasta with Green Beans and Mushrooms dish with a side salad and some crusty bread for a complete meal. It also pairs well with a glass of red wine.

Cooking Techniques

Simmering the vegetables and herbs in red wine helps infuse the flavors into the sauce.

- Cooking the pasta al dente ensures that it retains its texture and doesn't become mushy.

Ingredient Substitutions

Use fresh tomatoes instead of canned for a fresher taste.

- Substitute the green beans with asparagus or broccoli for a different vegetable option.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the Pasta with Green Beans and Mushrooms with fresh basil or parsley for a pop of color. Serve it in a large pasta bowl for a family-style presentation.

Pairing Recommendations

This dish pairs well with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc. A side of garlic bread or a simple green salad complements the flavors of the pasta.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Pasta with Green Beans and Mushrooms recipe contains approximately 400-500 calories, depending on portion size and ingredients used.

Carbohydrates

The main sources of carbohydrates in this dish are the pasta and the green beans. Carbohydrates provide energy for the body and are essential for overall health.

Fats

The fats in this dish come from the olive oil used to sauté the vegetables and the small amount of fat in the canned tomatoes. Olive oil is a healthy source of monounsaturated fats, which are beneficial for heart health.

Proteins

While this dish is primarily vegetarian, the mushrooms provide a good source of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Green beans are a rich source of vitamins A, C, and K, as well as minerals like potassium and iron. Mushrooms are a good source of B vitamins, selenium, and copper. These vitamins and minerals are important for overall health and well-being.

Alergens

This recipe contains gluten from the pasta. It can easily be made gluten-free by using a gluten-free pasta option. It does not contain any other common allergens like nuts, dairy, or soy.

Summary

Overall, this Pasta with Green Beans and Mushrooms recipe is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a great option for a healthy and satisfying dinner.

Summary

This Pasta with Green Beans and Mushrooms recipe is a delicious and nutritious meal that is perfect for a family dinner or a gathering with friends. With a flavorful tomato sauce, fresh green beans, and mushrooms, this dish is sure to be a hit at your next meal. Enjoy!

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Pasta with Green Beans and Mushrooms. It was many years ago, back when I was a young girl living in the countryside with my family. One summer day, my mother and I were visiting our neighbor Mrs. Smith, who was known for her delicious cooking. She had invited us over for lunch, and as soon as we walked into her kitchen, I could smell the mouthwatering aroma of the dish she was preparing.

Mrs. Smith welcomed us with a warm smile and a hug, and as we sat down at her cozy kitchen table, she began to tell us about the recipe she was making. She explained that it was a simple yet flavorful pasta dish that she had learned from her own grandmother many years ago. She told us that the key to making it delicious was to use fresh ingredients and to cook everything slowly and with love.

As Mrs. Smith cooked, I watched in awe as she chopped the green beans and mushrooms with such precision and skill. She sautéed them in a pan with garlic and olive oil until they were tender and fragrant, then added cooked pasta and a sprinkle of Parmesan cheese. The final result was a beautiful and tasty dish that I couldn't wait to try.

When Mrs. Smith served us the pasta, I took my first bite and was immediately transported to a world of flavors and textures. The green beans were crisp and bright, the mushrooms were earthy and savory, and the pasta was perfectly al dente. The dish was simple yet satisfying, and I knew right then and there that I had to learn how to make it myself.

Over the years, I have made this recipe countless times, each time adding my own little twist or variation. Sometimes I use different types of pasta, like spaghetti or fettuccine, and sometimes I swap out the green beans for asparagus or peas. But no matter how I change it up, the essence of the dish remains the same – a comforting and delicious meal that always brings a smile to my face.

I have shared this recipe with friends and family over the years, and it has become a staple in my kitchen. Whenever I make it, I can't help but think back to that summer day in Mrs. Smith's kitchen, where I first fell in love with the flavors of Pasta with Green Beans and Mushrooms.

As I grow older, I realize that recipes like this one are more than just a way to nourish our bodies – they are a way to connect with our past, to preserve memories and traditions, and to share a piece of ourselves with others. I am grateful to Mrs. Smith for teaching me this recipe, and I hope that one day, I can pass it on to my own grandchildren, just as she did for me.

In the meantime, I will continue to cook and create in my kitchen, using the lessons and recipes that I have learned over the years. And whenever I make Pasta with Green Beans and Mushrooms, I will always remember the warm and welcoming kitchen of Mrs. Smith, and the delicious meal that sparked my love for cooking.