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Pasta With White Beans And Mushrooms


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  • 2 tablespoons vegetable oil
  • 1 pound fresh white mushrooms halved or quartered
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 teaspoon minced garlic
  • 1 can white kidney beans - (19 oz) rinsed
  • 1 can ready-to-serve chicken broth - (13 3/4 oz)
  • 8 ounces smoked ham diced
  • 1 teaspoon Italian seasoning
  • 4 cups uncooked wagon wheel pasta - (8 oz)
  • 1 cup diced tomato


Servings 4


Step 1

In a heavy saucepot heat oil until hot. Add mushrooms, onion, carrots and garlic; cook, stirring frequently, until vegetables are tender, 6 to 8 minutes. Add beans, chicken broth, ham and Italian seasoning; bring to a boil. Reduce heat and simmer covered, about 20 minutes.

Meanwhile, cook pasta; drain; transfer to a large serving bowl. Stir tomato into saucepot; cook until heated through, about 2 minutes; season with salt and pepper, if desired. Spoon over pasta. Sprinkle with grated Parmesan cheese and fresh parsely, if desired.

This recipe yields 4 servings.

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