Pasta and Beans Recipe

Recipe: Green Beans and Pasta with Cream of Mushroom

This recipe actually was made up by me. I threw in ingredients I knew my family would love such as green beans, pasta, cheese, cream of mushrooms and more mushrooms. Cooking for someone or better yet your family is nice but it can be tricky there too if you have very picky eaters. But you enjoy cooking much more when you see how you make everyone happy after a great homemade meal like this. Although I had no problem once I’d figured out that green beans are part of the legume family. Then add that with some pasta and then sauce and then some veggies which made it perfect and it just all came together very nicely. Plus, this is one of a few recipes we make that does not involve any meats, which is much more eco-friendly this way. This is because red meats always are cheap but they release piles of CH4 and CO2 during this process at the farming factories which contribute to global warming. Plus this is 100% good for you while we also know where all the ingredients come from and it is pretty cheap there still. This is a very easy recipe for anyone as long as you know how to boil water, cook pasta and veggies, by boiling them in water and heating up a can of soup as your sauce. I hope you all enjoy this! :)



Recipe: Green Beans and Pasta with Cream of Mushroom
(Serves for 4 people)

Ingredients:
-Green beans (about one pound)
-Pasta (any kind but I used Farfalle 1/2 box which is also 227 g approximately)
-1 Can of cream of mushroom soup (I made it with 1 can of milk but you also do it with water or half and half)
-1 Can of mushrooms (I used stem and pieces, but you can use whole or fresh mushrooms too)
-Some shredded mozzarella cheese (optional)

Directions:
Step 1: Gather all ingredients. Prepare your boiling water to cook your pasta and beans in. Fill you pot up with ¾ full of cold water and put on stove top on high with lid to cover it. I cooked with both the pasta and the beans in the same pot to have fewer dishes and save some water. But I’m pretty sure chefs or really good cooks would never tell you to do this. But I say why not? It worked for me.

Step 2: While water is boiling you prepare your beans by rinsing them and then removing the tips off both end of your beans. Once the water is boiling add your pasta, this is because the pasta needs a lot more time in cooking then your beans. So if you’re not ready to put your beans in then that’s fine. Reduce heat to medium-high once the water boils once again with the pasta. Your pasta needs at least 11 minutes to cook. Cook your pasta until desired tenderness. But remember to add your beans in at some point. They only need 3-5 minutes only, so add them in the last few minutes of cooking.

Step 3: Once beans start cooking then you can now start on your sauce. Take out your other pot put in 1 can of cream of mushroom and it says to either: add 1 can of milk, or 1 can of water or half and half. This is completely up to you. I made it with 1 can of milk for some protein and some richness to our sauce. You also can put in an additional can of stem and pieces mushrooms or whole mushrooms or fresh mushrooms. Whichever seems to suit you best and your appetite. Stir it all together on high until it starts steaming which means the sauce is heating up. Then once it is hot enough you can reduce the temperature to low for the sauce to stay warm.

Step 4: Grade the mozzarella cheese now or ask someone to help with that and setting up the table since you are busy with the two pots on the stove.

Step 5: Once everything is cooked and ready then just drain off the water in the pasta and beans pot or use a strainer. Get your bowls ready and serve. Start with pasta and beans then add your lovely sauce and finally add some grated mozzarella cheese on top. And Voila! This is a perfectly simple and easy recipe for you to make and enjoy at home with your family or friends.
Bonne Appetite!
*Serves for 4 people*