White Bean Marinara. White Beans with Mushrooms and Marinara White beans make a fiber-filled swap for gnocchi in this cheesy, indulgent skillet full of white beans, mushrooms, and marinara. Try it over whole-wheat rigatoni or slices of seared storebought polenta, topped with freshly grated Parmesan cheese. Get Beans Marinara Recipe from Food Network.
Toss the marinara mixture with the pasta and the reserved cooking water. Divide among bowls and top with bread crumbs and parsley. It's a perfect Meatless Monday meal for the whole family, and as a bonus, it's vegan as well. You can cook White Bean Marinara using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of White Bean Marinara
- It’s 1 tbsp. of olive oil.
- You need 8 oz. of sliced mushrooms.
- It’s 3 cloves of garlic, minced.
- Prepare 2 cans of (each 15 oz.) cannellini beans, rinsed and drained.
- It’s 2 cans of (each 8 oz.) unsalted tomato sauce.
- Prepare 1/2 tsp. of dried basil.
- Prepare 1/4 tsp. of each salt, pepper.
- It’s 2 of heaping cups baby spinach.
- You need 1/2 cup of shredded mozzarella cheese.
What kind of White Beans should i use? I used big butter beans for this recipe since they are huge and appear like gnocchi. If you do not like butter beans or can not find them, Cannellini beans are a excellent. This one makes a hearty lunch or dinner.
White Bean Marinara step by step
- In a large, deep skillet, heat the olive oil over medium heat. Once it's hot, add the mushrooms with a pinch of salt and pepper and cook them, stirring occasionally, until they are browned and softened. Then add the garlic and cook until just fragrant..
- Stir in the beans, tomato sauce and seasonings to the pan and let it come up to a simmer. Once simmering, let it cook for 10 or so minutes. Then stir in the spinach. Once the spinach wilts down, add the cheese over the top and pop a lid on to let it melt. Or if your skillet is oven-safe, you can pop it under the broiler for a couple minutes. Then serve it up..
- Pictured here as leftovers served over red lentil pasta. I added some heavy cream and zucchini to the leftovers and heated it all through on the stovetop..
Serve it with either some crusty bread to scoop it up with or over some pasta. The original recipe called for butter beans, but I had trouble finding those. Sauté over medium until the mushrooms are wilted and the moisture has evaporated out of the skillet. Pour in the white wine, scraping up any potato bits that may be stuck to the bottom. Stir until the spices coat the potatoes and beans evenly.