Mushroom Agnolotti & Green Beans in Creamy Walnut Sauce is an easy meatless meal great anytime.
This post brought to you by Frozen Food Foundation. All opinions are 100% mine.
At my house the freezer is always packed full. There is generally a mix of frozen entrees and the occasional Chicken Pot Pie, for those times when I either don't feel like cooking or am deep in the midst of baking something for the blog. I also have a love of those 50 cent bean burritos in the freezer section, and get Lean Pockets once in awhile. The most prevalent packages though are frozen veggies.
Now, seeing as I am a food blogger, do I feel bad about having a freezer packed to the gills... absolutely not. You see the freezing process locks in the nutrients, whereas fresh foods which are shipped considerable distances have lost a good deal of theirs by the time they hit the local market, never mind make it to your meal. A study conducted by the Frozen Food Foundation and University of Georgia found "that the nutritional value of many frozen fruits and vegetables are generally equal to that of their fresh counterparts. The nutritional value – namely the amounts of Vitamin A, Vitamin C and folates – of some frozen fruits and vegetables is greater than that of fresh-stored produce. This determination likely owes itself to the nutrient degradation that occurs in fresh produce during storage." So while I skip many of the inner grocery aisles at the market, I always shop the frozen foods department.
Ingredients
- 1 package of Buitoni Wild Mushroom Agnolotti
- ½ tbs butter
- 1 bag of BirdsEye Steamfresh Premium Selects whole green beans
- ½ tbs olive oil
- ⅓ cup sliced onion
- 1 clove of garlic minced
- ¼ cup chopped walnuts
- 1 teaspoon jarred vegetable or chicken stock base
- ¾ cup milk
- pinch of nutmeg
- 1 tbs grated Parmesan cheese plus a little for serving
Instructions
- Boil agnolotti for 4 minutes, then drain,mix in butter and set aside.
- Microwave the green beans for 2-3 minutes (just long enough to thaw them)
- Place oil in large skillet over med-high heat. Once hot add the onion, garlic & walnuts. Saute until fully cooked and somewhat caramelized.
- Add the milk, stock base, nutmeg & green beans. Reduce heat to medium. Cook for 5 minutes, stirring occasionally, then add Parmesan.
- Use tongs to remove & plate the green beans, leaving sauce in pan.
- Add the Agnolotti to the sauce, and gently stir and turn to coat. Cook about a minute, then pour over the green beans.
- Sprinkle some Parmesan cheese over the dish and serve.
Stefanie Fauquet says
NOM! This looks DELICIOUS!!!
Jennifer @TheRebelChick says
Yum! Your recipe looks AMAZING! I always keep a ton of stuff in my freezer too, both veggies and fruits and stuff so that I can whip up meals when I am in a pinch!
HilLesha says
That looks so amazing! It doesn't help that I'm already hungry at this time of night. ~lol~
Liz says
I'm surprising myself with this one because I didn't think I'd be interested at first, but after reading through the ingredients, I definitely am.
Ty @ Mama of 3 Munchkins says
I'm so making this over the weekend!
Theresa says
This looks so yummy.
Kelsey Apley says
This sounds like a nice quick meal, those are always nice to have on hand, on nights you don't want to cook forever but want a tasty meal!
Robin (Masshole Mommy) says
I have to say that this sounds absolutely amazing. My family isn't big on walnuts, though, so I may have to come up with a plan B for the sauce.
Angela says
I buy these green beans all the time, and I love your recipe!
Kathleen says
As much as I dislike the texture of mushrooms, this looks almost too good to pass up.
Rachel @ Following In My Shoes says
Mmmmm -- I have missed pasta since I went grain-free; I used to love using those pastas. I keep a lot of frozen veggies in my freezer too -- they make simple nutritious and EASY sides!
Julie says
NOM! I love pasta with walnuts.
Courtney says
I need to get a better freezer! I love stocking up on sales but can never get more than a weeks worth or it gets freezer burnt 🙁 What a delicious recipe!
Tiff @ Babes and Kids says
Looks delicious. I'm assuming that agnolotti is like ravioli? What is the difference?
Robin Gagnon says
Just the shape. Agnolotti is half moon shape.
Vanessa: thequeenofswag says
This looks delish and so easy to make. I love that it's using frozen products.
Jennifer @ My Sweet Sanity says
That looks so good! I am a fan of frozen foods too. I love baking and can spend hours doing it but I have to be in the mood to cook.
Mellisa says
Mushrooms are one of my favorite foods. I could seriously eat them with just about everything...especially in dishes like this.
Tammy says
I haven't seen that variety of Buitoni at our stores, I'm going to be on the look out for it to make this recipe because I love mushrooms!
Marcie W. says
I keep a select stockpile of frozen ingredients on hand for any situation. This recipe looks so delicious and comforting!
Toni says
This is something I would love! I am going to have to make this onenight.
Shell Feis says
This sounds really yummy! I have a ton of BirdsEye veggies in my freezer at any given time, too, they're awesome!
Crystal @ Simply Being Mommy.com says
I always have a freezer full of stuff too. Mainly frozen veggies and frozen fruits, though. That looks delicious. I didn't know different shapes of ravioli were called different names. I learn something new every day.
Penelope says
It sounds delicious! I would love to see if little man likes this, he saw the pick and said "Mama, I want that spaghetti!" because all pasta is spaghetti to him 🙂 I love that it has wild mushrooms, yum!