Creamy Pasta Shells with Mushrooms, Green Beans & Pine Nuts

Last week as I was flipping through my cookbooks looking for some inspiration while meal planning, I came across a recipe in my Essential Vegetarian book that caught my eye. It was a recipe for fettuccine with creamy mushroom and bean sauce. I decided to use whole wheat pasta shells and altered some of the ingredients, and the meal came out pretty delicious if I do say so myself!

Creamy Pasta Shells with Mushrooms, Green Beans & Pine Nuts

Foodie Loves Fitness, Adapted from the Essential Vegetarian cookbook

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 6

Calories 480 kcal

Ingredients

  

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• 12 oz [whole wheat] small pasta shells
• 1 TBSP olive oil
• 1/4 onion chopped
• 2 garlic cloves minced
• 1 large portobello mushroom cap thinly sliced
• 1/2 cup white wine
• 1 cup heavy whipping cream
• 1/2 cup vegetable stock
• 6 oz green beans trimmed and thinly sliced diagonally
• 3 TBSP chopped fresh basil
• 1/4 cup sun-dried tomatoes cut into strips
• 1/4 cup pine nuts toasted
• 1/4 cup grated pecorino romano
• Salt & pepper to taste

Instructions

 

• Cook the pasta according to directions. Drain and return to the pot.
• While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook until softened. Add the portobello slices and string beans and cook for about 5 minutes or until the veggies are slightly tender, stirring often.
• Pour in the white wine, veggie stock and cream. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
• Mix the sauce in with the pasta. Add basil, pine nuts, grated cheese, and sun-dried tomato slices and toss to combine well. Season with salt and pepper to taste.

Nutrition

Calories: 480kcalCarbohydrates: 51gProtein: 11gFat: 23gFiber: 7g

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