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Ingredients

1 pound cremini mushrooms, stems removed, rinsed and quartered
2 cups low-sodium vegetable broth, divided
3 large garlic cloves, chopped
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 (15-ounce) can no-salt-added white beans (1 1/2 cups), drained and rinsed
12 ounces whole wheat pasta
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)

Description

The Deep Earthy Flavor And Meaty Texture Of Cremini Mushrooms Is The Base Of This Hearty Recipe. Add The Arugula To The Hot Pasta Just Before Serving To Preserve Some Of The Leafy Texture And Punch Of The Greens.

Wholefoods