Creamy Southern Pasta with White Beans and Greens
Indulge in a flavorful modern twist on a classic Southern dish. This creamy pasta combines al dente fusilli with hearty white beans, sautéed mushrooms, vibrant arugula, and sweet peas, all tossed in a luscious Southern-inspired sauce. The result is a comforting and delicious vegetarian meal that celebrates the best of Southern cuisine.
ingredients
- 12 oz fusilli pasta
- 1 cup white beans, cooked and drained
- 8 oz cremini mushrooms, sliced
- 2 cups arugula
- 1 cup peas, fresh or frozen
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 3/4 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
steps
- 1.
Cook the fusilli according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 3.
Stir in the minced garlic and cook for an additional 1 minute.
- 4.
Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, around 8-10 minutes.
- 5.
Season the mushrooms with smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat.
- 6.
Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes or until the liquid has reduced by half.
- 7.
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes to allow the flavors to meld together.
- 8.
Add the cooked fusilli, white beans, arugula, and peas to the skillet. Stir well to combine and heat through for 2-3 minutes.
- 9.
Adjust the seasoning if needed, then remove from heat.
- 10.
Serve the creamy Southern pasta hot with a sprinkle of freshly grated Parmesan cheese, if desired.
