by theUngourmet
Serves 4
1 lb Gluten-Free Pasta, cook as directed on box (I used a Quinoa Corn pasta)
2 tbsp Earth Balance
1 small onion, thinly sliced
8 oz sliced crimini mushrooms
3 cloves garlic, thinly sliced
1 cup Whole Foods 365 frozen broccoli florets, slightly thawed
1 15 oz can cannellini beans, drained and rinsed
1 tsp dried thyme
kosher salt to taste
1 tsp dried thyme
Splash of Balsamic
In a large skillet, heat Earth Balance over medium heat. Add the onion and saute until it reaches a light caramel color, stirring occasionally. Add the mushrooms and garlic. Saute for 2-3 minutes. Add the broccoli, beans, thyme and salt. Cook until beans and broccoli are heated through, stirring occasionally. Remove from heat. Add a splash or two of Balsamic vinegar. Toss. Serve over pasta. Dig in!!
I don't know about you but I like the add a bit of kosher salt throughout the cooking process. Just be careful not to over salt!
