Cheesy Pasta With Tomato Butter Bean Sauce - cooking recipe

Ingredients

Sauce
2 tablespoons olive oil, divided
1/2 cup chopped onions or 1/2 cup shallot
6 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
14 ounces stewed tomatoes
15 ounces butter beans (divided)
1/4 - 1/2 cup chopped fennel bulb
1 teaspoon basil
1 teaspoon oregano
1/8 - 1/4 cup fresh parsley
1 dash red pepper flakes
1/2 - 3/4 cup water
Pasta
2 ounces penne pasta
20 -25 sliced brown button mushrooms
1 sprig fresh parsley
1/4 teaspoon garlic powder
1/2 - 3/4 cup grated parmesan cheese
3 tablespoons milk

Preparation

Caramelize onions/shallots and garlic in pan.
As they caramelize mash in food processor (or with knife) butter beans until you have about 1/2 cup bean paste. Do not smash all of the beans, only enough to get the 1/2 cup!
Add bean paste, tomatoes, fennel, and as much of the remaining butter beans as you like to onions.
Add salt, pepper, basil, oregano, parsley, pepper flakes, and water.
Let sauce boil cook on med heat until desired thickness (about 20 minutes).
Cook penne in salted water.
While penne cooks saute mushrooms in saucepan.
When both mushrooms and penne are cooked, drain penne and add pasta, milk, pepper, garlic powder and cheese to saucepan with the mushrooms.
Cook until cheese is melted.
Dish pasta mixture into bowls and serve with sauce over it.