Brown Rice Pasta with Mushrooms, Prosciutto & Sprouted Beans

Name: Brown Rice Pasta with Mushrooms, Prosciutto & Sprouted Beans
Ingredients: 3 to 4 big handfuls of fresh spinach, torn into pieces if the leaves are large; 3 to 4 big handfuls of fresh spinach, torn into pieces if the leaves are large; ⅔ cup (160 mL) chicken or vegetable stock; ⅔ cup (160 mL) chicken or vegetable stock; 4 Roma tomatoes, chopped (or one 14 oz/398 mL can diced tomatoes in juice); 4 Roma tomatoes, chopped (or one 14 oz/398 mL can diced tomatoes in juice); ¼ cup (60 mL) whipping cream; 1 cup (250 mL) mixed sprouted beans (half an 8 oz/225 g container); 1 Tbsp (15 mL) chopped fresh parsley, or 2 Tbsp (30 mL) slivered fresh basil (optional); 1 Tbsp (15 mL) chopped fresh parsley, or 2 Tbsp (30 mL) slivered fresh basil (optional); Black pepper to taste; 6 oz (175 g) brown rice pasta, or 4 oz (125 g) wheat pasta; 6 oz (175 g) brown rice pasta, or 4 oz (125 g) wheat pasta; 1 Tbsp (15 mL) olive oil; 4 slices (about 2 oz/60 g) prosciutto, sliced crosswise into strips; 4 oz (125 g) mushrooms, cleaned and sliced; 2 garlic cloves, minced

Preparation info

Serves
2 to 3

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This isn’t at all difficult to prepare, but it’ll make you look like a rock star. For minimal fuss, assemble and measure your ingredients before you start; once you’re cooking, things happen quickly.

Ingredients

6 oz (175 g) brown rice pasta, or 4 oz (125

Pasta

Method

Boil a large pot of water and cook the pasta according to package directions. Reserve about ½ cup of the cooking water and then drain in a colander.

While the pasta is cooking, set a large skillet over medium heat. Add the olive oil and sauté the prosciutto until slightly crisped and remove to a plate. Add the mushrooms and sauté until browned; add the garlic and spinach and cook until