Penne with caramelized onion, mushroom, and white bean sauce

A few days ago I was in the mood for trying a new recipe. I saw a recipe in Very Vegetarian for White bean Ravioli with caramelized onion sauce which sounded good, but I didn’t want to go through the hassle of making ravioli (not on a weeknight at least). So I got inspired by the recipe instead, and created my own. I used:

  • 2 large yellow onions, diced
  • 3 large garlic cloves, minced
  • 1 lb fresh champignon mushrooms, sliced
  • 1 can great northern beans, drained and pureed
  • 1/2 cup soy milk
  • 1/2 cup white wine
  • 1/4 cup white balsamic vinegar
  • 1 cup vegetable broth
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary,/li>
  • 2 tsp. dried oregano
  • 1/2 tsp. white pepper
  • 1 tsp. black pepper
  • 2 Tbsp. olive oil

I caramelized the onions in the olive oil, starting on high heat, and gradually turning it down as they got more brown, then added the garlic and mushrooms, cooking until most of the liquid from the mushrooms was evaporated. Then I added in the wine, vinegar, vegetable broth, and spices, and cooked off some of the wine. Finally, I added the pureed beans and soymilk, and continued cooking the sauce until it thickened up. I was quite satisified with the results, and Clare said she would eat it again. I think next time I will skip the soymilk and the vinegar.