Pasta with mushrooms and beans
- Lactose Free
- Energy Kcal 714
- Carbohydrates g 61.7
- of which sugars g 6.7
- Protein g 21.5
- Fats g 42.4
- of which saturated fat g 12.55
- Fiber g 17.8
- Cholesterol mg 45
- Sodium mg 968
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4
PRESENTATION
For those cool autumn nights in Central Italy, pasta with mushrooms and beans is a real staple at family tables. Honestly, the woods around Umbria and Tuscany are filled with folks hunting for wild mushrooms as the leaves start to turn. You can really taste that tradition in every bite. Earthy mushrooms meet up with creamy cannellini beans and little bites of salty pancetta, creating a dish that’s both simple and full of rich, homey flavor. The beans don’t just add a bit of protein—they melt in to make everything extra creamy without much fuss. Really really good.
In many homes, this dish comes together in the time it takes to cook your favorite pasta shape. And the mushrooms and beans? They get tender and soak up all that pancetta goodness. It’s one of those meals that feels like a hug from the inside, especially when you use fresh, seasonal ingredients right from the market—or even your own backyard.
Many folks in Central Italy tweak the mushroom and bean pasta recipe to fit what’s in season, or make it a little more special by stirring in a splash of cream for a silky texture. Others keep it classic with just a drizzle of good olive oil—so so good—and maybe a sprinkle of fresh parsley to finish. What stands out is how quick this vegetarian pasta with mushrooms and beans is to put together. Perfect for busy nights when you want something hearty but don’t have all day. Really.
The dish has a way of bringing everyone to the table with its savory smell filling the house. Whether you’re after a lighter meal or you want a "creamy mushroom and bean pasta" like some Italian nonnas make, this recipe is flexible. Pretty much fits right in with all those other plant-based pasta recipes people love. And look, it’s a great reminder that the best food often starts with simple, fresh ingredients and a little bit of time spent together as the weather cools down. Plus, this dish's quick preparation time ensures you get a delicious meal without the wait, capturing the heart of Italian autumn cuisine. Seriously good.
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- INGREDIENTS
- Whole wheat Fusilli pasta 11.3 oz (320 g)
- Fresh scallion 1.75 oz (50 g)
- Champignon mushrooms 4 ¼ cups (300 g)
- Pancetta 6.4 oz (180 g) - diced
- Precooked Cannellini beans 1 ½ cup (370 g)
- Water 4 tsp (20 g)
- Rosemary to taste
- Extra virgin olive oil to taste
- Black pepper to taste
- Fine salt to taste
How to prepare Pasta with mushrooms and beans
To make the pasta with mushrooms and beans, first place a pot full of salted water on the stove and bring it to a boil, which will be used for cooking the pasta. Meanwhile, prepare the sauce: thinly slice the light part of the spring onion 1 after removing the outer leaves. Now, take care of the How to Clean Porcini Mushrooms: remove the base of the stem and pat them with a slightly damp cloth to remove any soil residues, then slice them thinly 2. Pour a drizzle of olive oil into a pan, add the spring onion 3
and let it brown over low heat for 2-3 minutes, then season with the rosemary leaves 4. At this point, also add the bacon 5 and mushrooms 6 and cook for 5-6 minutes.
then add the pre-cooked beans 7 and add 20 g of water. Continue cooking for another 5 minutes, and in the meantime, cook the pasta until al dente 8 and then drain it directly into the sauce 9.
Extend with a ladle of cooking water 10 and sauté the pasta for a moment to blend the flavors 11. Serve your pasta with mushrooms and beans immediately 12.