Pasta with Mushrooms, Beans and Zucchini in Tomato Sauce

by Editorial Staff

To help fasting people, there is an excellent recipe for pasta with mushrooms and beans in tomato sauce. Young zucchini can be added in season.

Ingredients

  • Pasta – 200 g
  • Bulb onions – 1 pc.
  • Garlic – 2-3 cloves
  • Champignons – 300 g
  • Young zucchini (or green beans) – 250 g
  • Canned beans – 1 can of 420 ml
  • Tomatoes – 200 g
  • Vegetable oil – 30 ml
  • Salt to taste
  • Ground black pepper – to taste
  • Fresh greens – to taste

Directions

  1. Prepare food. Open a jar of canned beans. Place the beans on a sieve to allow the liquid to glass.
  2. Peel the onion and chop finely. Peel and chop the garlic with a knife.
  3. Preheat a skillet with vegetable oil. Put onion and garlic in hot oil. Fry over medium heat, stirring occasionally, for 2-3 minutes.
  4. Cut the champignons into slices.
  5. Add mushrooms to the pan. Fry, stirring occasionally, for 4-5 minutes. Season with salt and pepper.
  6. Cut the young zucchini into strips.
  7. Put the zucchini in the pan. Fry, stirring occasionally, for 2-3 minutes.
  8. Grate the tomatoes, discard the skin.
  9. Add tomato paste to the pan.
  10. Stir and simmer for 5 minutes over low heat.
  11. Add beans, stir. Add salt if necessary.
  12. Boil 2 liters of water, add 2 teaspoons of salt. Place the pasta in boiling water and cook until al dente (cook for 1-2 minutes less than indicated in the instructions on the package).
  13. Throw the pasta in a colander, rinse with hot water, and add to the pan.
  14. Stir and warm up for a minute. Sprinkle with fresh chopped herbs.
  15. Serve pasta with mushrooms, beans, and zucchini to the table.

Enjoy your meal!

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