Whole Wheat Fusilli with Mushrooms, Pancetta, and Cannellini Beans
Recipe: Pasta with Mushrooms and Beans
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Fusilli | 320g |
| Fresh Spring Onion | 50g |
| Button Mushrooms (Champignon) | 300g |
| Pancetta (Italian Bacon) | 180g |
| Canned Cannellini Beans | 370g |
| Water | 20g |
| Fresh Rosemary | To taste |
| Extra Virgin Olive Oil | To taste |
| Black Pepper | To taste |
| Table Salt | To taste |
Instructions
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Prepare the pasta water: Begin by placing a large pot of salted water on the stove. Bring it to a boil, as this will be used to cook the pasta.
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Prepare the sauce: While the water heats up, focus on the flavorful sauce. Thinly slice the white part of the spring onion.
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Sauté the aromatics: Drizzle a small amount of extra virgin olive oil into a pan. Add the sliced spring onion and sauté it gently over medium-low heat for about 2-3 minutes until it softens.
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Add the rosemary: Strip the rosemary leaves from the sprig and add them to the pan with the onions. Stir for a few moments to allow the rosemary to release its aromatic oils into the pan.
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Cook the pancetta: Next, add the pancetta to the pan. Let it cook until it becomes golden and slightly crispy, releasing its rich flavor into the dish.
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Add the beans and mushrooms: Once the pancetta is ready, toss in the mushrooms, allowing them to cook down and release their juices. After a few minutes, add the canned cannellini beans (no need to drain them).
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Moisten with pasta water: Ladle in a small amount of the hot pasta water to help create a slightly creamy sauce. Stir everything together and let it simmer for a couple of minutes to allow the flavors to meld.
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Cook the pasta: Meanwhile, once your water is boiling, cook the whole wheat fusilli according to package directions until al dente. Drain the pasta, reserving a little of the cooking water.
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Combine and serve: Add the cooked fusilli directly into the sauce, tossing everything together gently. Adjust the seasoning with salt and pepper as needed. If the sauce is too thick, add a bit more pasta water to reach your desired consistency.
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Serve: Plate your pasta and serve immediately. This dish is best enjoyed fresh, with a sprinkle of fresh rosemary for added flavor and aroma.
Enjoy this hearty, comforting dish of pasta with mushrooms and beans, perfect for a light yet satisfying meal any time of the year.
