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Tops Friendly Markets Recipes

Mushroom and White Bean Fettuccine

Earthbound Farm Power Greens

Vegetarian main dishes like this recipe save you time in the kitchen. Simple pan sauces made from stock, pasta water and cheese are a classic Italian method for emphasizing the delicious simplicity of whole foods. Our tender Organic Baby Arugula balances out the savory sauce with a touch of peppery flavor.

Yield: 4 servings

Preparation Time: 10 min; Cook Time: 15 min; Total Time: 25 min


Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 534
Calories From Fat: 126
Total Fat: 14.5g
Cholesterol: 25mg
Sodium: 702mg
Total Carbohydrates: 82g
Dietary Fiber: 7.2g
Sugars: 4g
Protein: 24.2g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Cook fettuccine in a large pot of boiling salted water until just al dente.

Meanwhile, heat oil and butter in a large nonstick skillet over medium-high heat. Add the mushrooms and brown, about 6 minutes total. Season with salt and pepper, then add the garlic and fry for 30 seconds. Stir in the cannellini beans and stock. Let simmer lightly as the pasta finishes cooking.

Reserve 3/4 cup pasta water before draining the pasta. Add pasta water and Parmesan cheese to the skillet, and stir until the cheese has melted and the sauce has reduced slightly. Stir in fettuccine for 1 minute over high heat or until sauce has thickened and sticks to the pasta. Stir in a couple of handfuls of baby arugula and cook until just wilted.

Divide the pasta between plates and garnish with freshly grated Parmesan cheese and freshly ground black pepper.

Serve alongside a leafy green salad.

Recipe and image provided on behalf of Earthbound Farm Organic

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

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