The combination of green beans and mushrooms makes for a vegetarian recipe with amazing depth of flavor. The earthiness of the mushrooms perfectly marries with the green beans, which also add texture to the dish. But the secret star of the show is the wine – its complex aroma is essential to bring all the flavors together.
This all-season sauce can be prepared relatively quickly, almost while the pasta cooks, and makes for a satisfying dish that is also beautiful to serve.
- 125 g (4 ½ oz) fresh or dried egg pasta (e.g.: pappardelle, tagliatelle, fettuccine)
- 100 g (3 ½ oz) green beans
- 150 g (5 ½ oz) mushrooms (e.g.: fresh porcini, oyster, crimini), sliced
- 1 clove of garlic, finely minced
- ½ of a small onion, sliced
- 2 Tbsp olive oil
- 1 cup vegetable stock, warmed up
- 1 cup half and half (10% fat cream)
- ½ glass dry white wine
- 2 Tbsp Parmigiano Reggiano, shaved
- Salt and pepper
- Shave the green beans using a sharp potato peeler. This preparation is essential for the recipe as it tenderizes the green beans, while preserving their crunchiness.
- In a frying pan, sauté the green beans in olive oil for a couple of minutes at high temperature (1-2).
- Add the vegetable stock and let the green beans stew for 10 minutes at medium heat (3).
- Meanwhile, in a second frying pan, sauté onions and garlic in olive oil for a couple of minutes at high (4).
- Add the mushrooms and cook for 5 minutes at medium heat until tender.
- Add the white wine and let it evaporate completely (5).
- Add the cream and let it reduce for 5 minutes at low temperature (6).
- Merge everything into a single pan, mix and simmer for a few more minutes. Season with salt and pepper.
- Boil the egg pasta in plenty of salty water (see Cooking Pasta 101 for all the ins and outs), then drain it briefly and add it to the sauce mixing well for about 1 minute. Serve with some shaved Parmigiano.