Egg Pasta with Green Beans and Mushrooms

The combination of green beans and mushrooms makes for a vegetarian recipe with amazing depth of flavor. The earthiness of the mushrooms perfectly marries with the green beans, which also add texture to the dish. But the secret star of the show is the wine – its complex aroma is essential to bring all the flavors together.

This all-season sauce can be prepared relatively quickly, almost while the pasta cooks, and makes for a satisfying dish that is also beautiful to serve.

Egg Pasta with Green Beans and Mushrooms

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Egg Pasta with Green Beans and Mushrooms


  • 125 g (4 ½ oz) fresh or dried egg pasta (e.g.: pappardelle, tagliatelle, fettuccine)
  • 100 g (3 ½ oz) green beans
  • 150 g (5 ½ oz) mushrooms (e.g.: fresh porcini, oyster, crimini), sliced
  • 1 clove of garlic, finely minced
  • ½ of a small onion, sliced
  • 2 Tbsp olive oil
  • 1 cup vegetable stock, warmed up
  • 1 cup half and half (10% fat cream)
  • ½ glass dry white wine
  • 2 Tbsp Parmigiano Reggiano, shaved
  • Salt and pepper


  1. Shave the green beans using a sharp potato peeler. This preparation is essential for the recipe as it tenderizes the green beans, while preserving their crunchiness.
  2. In a frying pan, sauté the green beans in olive oil for a couple of minutes at high temperature (1-2).
  3. Add the vegetable stock and let the green beans stew for 10 minutes at medium heat (3).
  4. Meanwhile, in a second frying pan, sauté onions and garlic in olive oil for a couple of minutes at high (4).
  5. Add the mushrooms and cook for 5 minutes at medium heat until tender.
  6. Add the white wine and let it evaporate completely (5).
  7. Add the cream and let it reduce for 5 minutes at low temperature (6).
  8. Merge everything into a single pan, mix and simmer for a few more minutes. Season with salt and pepper.
  9. Boil the egg pasta in plenty of salty water (see Cooking Pasta 101 for all the ins and outs), then drain it briefly and add it to the sauce mixing well for about 1 minute. Serve with some shaved Parmigiano.

8 thoughts on “Egg Pasta with Green Beans and Mushrooms”

  1. This looks simply divine! I haven't shaved green beans before and I am anxious to try this. I love shaved asparagus, so I bet the beans are awesome too. This would be a great week night dinner. Can't wait to try it!

  2. Thanks Maggie! It's interesting your "week night dinners" classification – you are completely right – that's exactly how I see it. Though it could also be a dish "for when I'm hungry now" 🙂

  3. This looks beautiful! Wonderful flavor combination, but I'm not sure I'd have the patience to slice all those beans. 😉 But mmm. Definitely on my to do list!

  4. Thanks Kiri for your comment! My potato peeler makes pretty thick cuts (I could make 3 or 4 slices out of each green bean), so shaving beans for two was quite fast. If you're making 10 servings, then it can definitely take a while 🙂

  5. wow! another healthy recipe dish.. perfect for my diet. thanks for sharing. I'm gonna share this to my mom because she loves new and healthy food.

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