Whole Wheat Pasta with Mushrooms, White Beans and Arugula
- 1 pound cremini mushrooms, stems removed, rinsed and quartered
- 2 cups low-sodium vegetable broth, divided
- 3 large garlic cloves, chopped
- 1/4 cup balsamic vinegar
- 4 fresh sage leaves, chopped
- 1 (15-ounce) can no-salt-added white beans, drained and rinsed
- 12 ounces whole wheat pasta
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)
Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.
Add pasta to the boiling water and cook until tender, about 8 minutes. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.
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