Rigatoni with Beans and Mushrooms

Ingredients

• 15.5 oz cannellini beans drained and rinsed canned
• 3 tablespoons basil fresh chopped
• 12 oz mushrooms fresh quartered
• 4 cloves garlic peeled smashed
• 1 cup grape tomatoes halved
• 2 tablespoons olive oil 
• 2 ounces savory vegetable shaved with a vegetable peeler, for serving chunk
• 0.8 pound rigatoni 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large pot of boiling, salted water, cook pasta until al dente, about 12 minutes.
2. Meanwhile, in a large skillet, heat oil and butter over medium-high heat.
3. Add garlic Choose your mushroom. Shiitake, cremini and regular white mushrooms would work equally well in this dish. KITCHEN TIP and cook, stirring, for 1 minute.
4. Add mushrooms and cook, stirring, until tender and golden, 4 to 5 minutes.
5. Add tomatoes and beans and cook until heated through, 3 minutes.
6. Remove 1 1/2 cups pasta water and stir into mushroom-bean mixture.
7. Drain pasta and return to pot.
8. Add mushroom-bean mixture and basil to pot; toss well. Divide among 4 bowls and sprinkle Parmesan on top.