Published by

Marcus

Pasta with puréed red beans and shiitakes

from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 214) by Mark Bittman

fresh shiitake mushrooms/ garlic / EVOO /S & P
Cooked/ tinned kidney beans through the food mill
Pasta of choice (I tried a new Woolworths product, a Casarecce by Lello)
Topped with Parmesan cheese & parsley

This was not one of the dishes that I would cook again. The kidney beans and shiitake didn’t have enough of a different flavour profile or texture to make it interesting. Also it needed more EVOO to finish. But the pasta was good.