Creamy White Bean and Parmesan Mushroom Orzo Pasta

• 份量: 5 servings
• 准备时间: 15 minutes
• 总时间: 50 minutes

配料

8 oz (225g) Kale (curly or red Russian, stems removed, about one bunch (see notes if spinach is preferred)

1 1/2 Tbs Olive Oil

16 oz (455g) Cremini Mushrooms (stems removed and diced medium)

1 1/4 C (235g) Orzo Pasta

2 C (470g) Vegetable Broth

1/3 C (35g) Shallot (diced small, about one small shallot)

2 T Minced Garlic (about 4 medium cloves chopped fine)

1/2 C (100g) Dry Vermouth (or dry white wine)

3/4 C (175g) Milk (divided. I use homemade cashew milk, but whole milk or other plant milk may be used)

1 tsp Fine Sea Salt

1/2 C (65g) Grated Parmesan Cheese (+ more for serving)

3 oz (85g) Goat Cheese

15 oz (425g) Cooked Cannellini Beans (from a can, drained and rinsed.)

Fresh Basil or Parsley (optional for serving)

步骤

Put a 4 quart Dutch oven or nonstick pot of water on to bring to a boil. Once boiling, plunge the kale into the water using tongs. Cook the kale for 2 minutes (no need to bring the water to a boil again). Drain, and allow the kale cool. Once the kale is cool, press/squeeze out as much water as possible and chop into bite size pieces. Set aside.

Using the same Dutch oven, wipe it dry and add 1 1/2 Tbs olive oil. Once shimmering add the diced mushrooms. Turn heat to medium high. Stir once, then allow to set stirring occasionally so the mushrooms have an opportunity to sear, for about 10 minutes or until golden brown.

Turn the heat down to medium low. Stir in the orzo and toast, stirring frequently, for about 3 minutes or until the orzo is slightly golden.

To the orzo mushroom mixture, add the garlic and shallots. Stir for about 30 seconds, then deglaze the pan with wine. It will steam and sizzle and cook off quick. Pour in the veggie broth, stir, bring to a simmer. Lid the pot and cook on low for 9-11 minutes or until the broth is absorbed and the pasta is tender. The pasta will stick a bit at this point, so using a wooden spoon, scrape when you stir.

Remove the pot from the heat. Stir in 1/2 C of the milk, goat and parmesan cheese. Allow to melt. Return pot to heat on low and stir in kale (spinach in two batches if using) pressing it with the spoon so that it separates. Fold in the beans. Place the lid back on the pot and cook on low for between 5-8 minutes, just until the beans are warmed through. Taste for salt adjustment and add in a 4-6 twists of fresh ground pepper.Stir in a splash or two of the remaining milk if needed to thin.

Share warm with fresh ground pepper and extra parmesan for sprinkling. Garnish with fresh basil or parsley.

To Store:

Store in a lidded container in the fridge for up to three days. This recipe freezes with ease. Simply cool completely and store in a lidded storage container in the freezer for up to two weeks. Thaw in the fridge overnight. Rewarm on stovetop with a splash or milk or water to bring it together.

营养

• 卡路里: 411 kcal
• 总脂肪: 12 g
• 饱和脂肪: 5 g
• 胆固醇: 17 mg
• 钠: 1291 mg
• 总碳水化合物: 55 g
• 膳食纤维: 6 g
• 总糖: 5 g
• 蛋白质: 21 g