It’s Bonfire night! Since the 5th is a weekday this year, most of the fireworks displays took place over the weekend when it was, predictably, raining.
Bonfire night always seems to signal the real start of Autumn weather and indeed the temperature has certainly dropped these last couple of days. I’m back on porridge for breakfast and looking for warming meals to fill my tummy after coming in from the cold.
I don’t eat pasta all that often these days. I think maybe I had my fill of it when I was younger when plain pasta was one of the few meals fussy little me liked. I tend to think of it as boring and not particularly nutritious, but I’m realizing that it doesn’t have to be so. Add some beans, greens and wintry herbs and you’ve got a tasty, healthy, and satisfying meal.
I know this dish doesn’t look terribly inspiring but I promise it tastes a lot better than it looks. The creamy sauce is made from white beans and packs a punch of protein as well as bringing the herby mushrooms, pasta and kale together nicely.
Creamy White Bean Pasta with Mushrooms & Sage:
Pasta for 4 people (I like Dove’s Farm Brown Rice Pasta)
1/2T Olive Oil
1 Small Onion
2 Cloves of Garlic
1C White Beans
1T White Miso
1T Lemon Juice
1 1/2C Vegetable Broth
1/2T Olive Oil
250g/8oz Mushrooms, wiped clean and sliced thickly
2T Minced Fresh Sage
Salt & Pepper
A few large handfuls of kale or other greens, chopped
Make the white bean sauce first. Sauté onion over medium heat for 5 minutes in the olive oil, add the garlic and continue to cook for a further couple of minutes.
If you have an immersion blender add the beans, broth, miso and lemon juice to the pot and blend until smooth. Alternatively, transfer onion mixture to a blender, add the other ingredients and blend until smooth. Return to pot and heat gently until warmed through. Add more broth if you prefer a thinner sauce.
Cook pasta according to packet directions.
While the pasta is cooking, heat the remaining olive oil in a pan and sauté mushrooms along with the sage for approx 5 minutes, or until they’ve released their juices. Season with salt and pepper.
Either add everything to the pasta and mix well to coat with the sauce or layer the separate components on individual plates.
I’ve got so much I want to share with you but am lacking the time to post it at the moment. I hope you’ll all bear with me!
What are your favourite pasta-dishes?