This green bowl of noodles is giving me all the last week of summer feels. A delectably fresh and light basil white bean cream sauce over spaghetti noodles with browned mushrooms.
With an herb garden full of basil, I’m sure I’ll be making this at least once more before summer’s over. I love how simple it is to make in ratio to the flavor it packs. If you haven’t cooked mushrooms in butter until they’re beautifully browned, head to the store now. These are so savory and delicious.
Basil White Bean Spaghetti with Mushrooms
Ingredients
3/4 c cooked white beans, drained and rinsed
1/2 c basil + more for garnish
1/4 c + 2 T unsweetened almond milk
1/2 clove garlic
2 T nutritional yeast
1 T lemon juice
salt and pepper to taste
1 pint baby bella mushrooms, washed and sliced
1 T vegan butter (I love Miyoko’s)
2 T olive oil, divided
8 oz spaghetti noodles
red chilli falkes
Method
1. Make the sauce. In a blender or food processor, pulse white beans, basil, almond milk, garlic, nutritional yeast, lemon juice, salt, and pepper until smooth and creamy. Taste and adjust.
2. Cook spaghetti according to directions.
4. While the noodles cook, heat 1 T olive oil and 1 T butter in a skillet over medium-high heat. Add mushrooms to the pan and lightly season with salt and pepper. Cook, tossing occasionally, for 11 minutes.
5. Once your pasta is cooked, strain and return to pot. Add one tablespoon of olive oil to prevent sticking. Add the basil white bean sauce, and turn heat to low. Stir consistently until evenly heated.
6. To serve, dish pasta into bowls and top with mushrooms. Sprinkle on red pepper flakes if desired. Enjoy!