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Home » easy » Mushroom and Green Bean Pasta

Mushroom and Green Bean Pasta

Published: Apr 4, 2011 · Modified: Aug 7, 2013 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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Salty, sweet, crunchy, soft – this dish has a variety of flavors and textures. Is there anything else you could dream about for your Meatless Monday dinner?

This has to be one of mine (and my Mom’s) favourite dishes; it’s a quick and healthy way to dress up pasta with two of my favourite veggies – green beans and mushrooms! Sure, there’s a little butter and some Parmesan cheese but hey, live a little.

I’m sure other vegetables would taste delicious in here – red peppers and broccoli come to mind. I don’t think you could go wrong either way… this is just too good.

Mushroom and Green Bean Pasta (serves 4)
Recipe by Lou

Ingredients

12 oz (340 g) short twisted pasta
1 cup (8 oz) shiitake mushrooms
4 oz green beans, cut in half
4 tbsp butter
1 small onion, grated
2 cloves garlic, finely chopped
½ cup dry white wine
½ cup water
2 tsp dried thyme
4 tbsp Parmesan cheese

Directions

Cook pasta as per directions on the box.

Prepare the vegetables: grate onion, chop garlic, wash and cut green beans in half, wash mushrooms.

Melt 2 tbsp of butter in a pan over medium-high heat, saute onion for 2 minutes. Add in the garlic and cook until fragrant, 1-2 minutes.

De glaze the pan with ¼ cup white wine, scraping up all the bits at the bottom. Cook until the liquid has reduced by half.

Reduce heat to medium and add in the mushrooms, green beans and 1 tbsp of butter . Cook stirring a few times for 5 minutes. Add in ¼ cup of water and cook for another 4 minutes. Adding the thyme partway through.

Turn the heat off and add in the remaining tbsp of butter and the Parmesan cheese.

Serve over cooked pasta.

Enjoy this Meatless Monday dish – it’s my favourite!

– Lou

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Comments

  1. Joseph C.

    May 02, 2018 at 1:50 am

    This was a simple recipe to throw together with the ingredients that I had on hand. I will make this dish again, but this next time I might try some chicken stock instead of the 1/2 cup of water. Keep up the great work!
    Reply
    • Lou

      May 06, 2018 at 9:52 pm

      Hi Joseph, I'm so glad that you enjoyed this recipe! Great idea with the chicken stock.
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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