I pretty much want pasta all the time. It’s my Achilles heel, so to speak. But my body probably shouldn’t have pasta all the time. So here’s a recipe I tossed together that gives off perfect pasta vibes but uses canned white beans instead. It’s not a stew, exactly, but I didn’t know what else to call it.

White Bean + Tomato Stew: a quick meal to satisfy that pasta craving

Serves 4
Cook time: 20 minutes or so

Ingredients:

• 1 tablespoon butter
• 1/2 onion, chopped
• 6 ounces crimini mushrooms, roughly chopped
• 1/2 teaspoon salt
• 2 cloves garlic, chopped
• 3 tablespoons white wine or sake
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• pinch of dried red pepper flakes
• 1 cup marinara sauce
• 1/4 cup cream
• 1 can white beans, drained
• 2 handfuls fresh baby spinach, roughly chopped
• 1/2 cup parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1/4 cup chopped pistachios

Directions:

Melt butter in a medium sauté pan over medium heat. Add the onions and mushrooms. Cook until onions are soft and mushrooms have released their liquid, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute.

Deglaze the pan with the white wine and let it bubble for 1 minute. Add the dried basil, dried oregano and dried red pepper flakes. Pour in the marinara and cream, bring to a simmer and turn heat to low.

Add the beans and baby spinach; cook until spinach is wilted, just a few minutes. If stew is too thick, add in a little more cream. Stir in the parmesan cheese and add salt and pepper to taste. Sprinkle on the parsley and pistachios; serve immediately with a drizzle of good olive oil.