Mushroom and White Bean Fettuccine

Active Time: 10 minutes • Total Time: 15 minutes

Yields: 4 Servings

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  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 3/4 pound fettuccine
  • 5 ounces Sliced crimini mushrooms
  • 2 clove Earthbound Farm Organic Garlic
  • 1 15-oz can organic cannellini beans
  • 1 cup vegetable stock
  • 1/4 cup Parmesan cheese
  • 2 cup Earthbound Farm Baby Arugula
  • Salt and freshly ground black pepper

Vegetarian main dishes like this Mushroom and White Bean Fettucine save you time in the kitchen. Simple pan sauces made from stock, pasta water and cheese are a classic Italian method for emphasizing the delicious simplicity of whole foods. Our tender Organic Baby Arugula balances out the savory sauce with a touch of peppery flavor.

To change things up a bit, try this recipe with one of our Deep Greens Blends, like Kale or Power. Delicious!

Cook fettuccine in a large pot of boiling salted water until just al dente.

Meanwhile, heat oil and butter in a large nonstick skillet over medium-high heat. Add the mushrooms and brown, about 6 minutes total. Season with salt and pepper, then add the garlic and fry for 30 seconds. Stir in the cannellini beans and stock. Let simmer lightly as the pasta finishes cooking.

Reserve 3/4 cup pasta water before draining the pasta. Add pasta water and Parmesan cheese to the skillet, and stir until the cheese has melted and the sauce has reduced slightly. Stir in fettuccine for 1 minute over high heat or until sauce has thickened and sticks to the pasta. Stir in a couple of handfuls of baby arugula and cook until just wilted.

Divide the pasta between plates and garnish with freshly grated Parmesan cheese and freshly ground black pepper. Serve alongside a leafy green salad.

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