Mushroom & Butter Bean Pasta

Mushrooms and butter beans combine beautifully with arugula, peas, lemon and fusilli for a meal that can only be described as crazy delicious. Make it once and it’s guaranteed to become a weeknight staple!

Mushroom & Butter Bean Pasta

Serves 2


  • 12 ounces Jovial gluten-free fusilli

  • 1/4 cup olive oil

  • 1/2 pound cremini mushrooms, sliced

  • 4 garlic cloves, chopped

  • 1 (398 mL) can butter beans

  • 1/2 cup chicken broth

  • 2 cups arugula

  • 1 cup frozen peas

  • 1 lemon, juiced

  • Salt and freshly ground pepper, to taste

  • Chili flakes, to taste


  1. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions.

  2. Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add mushrooms, season with salt and pepper; cook until golden, 4-5 minutes. Transfer mushrooms to a small bowl; set aside.

  3. Rinse pan if necessary. Heat remaining olive oil over medium heat. Add garlic; cook for 1 minute, until fragrant.

  4. Add beans (with juice) and chicken broth; season with salt, pepper and chili flakes. Bring to a boil, then reduce heat and simmer until pasta is cooked. Add frozen peas to pasta water 2 minutes before pasta is done.

  5. Drain pasta and peas. Stir pasta, peas, arugula, mushrooms and lemon juice in with beans; cook until liquid has evaporated, about 1 minute. Season to taste with salt and pepper.

  6. Serve garnished with chili flakes.

peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Soy-free

let me know what you think ❤︎

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