1 lb. cremini mushrooms, stems removed, rinsed and quartered
2 cups low sodium vegetable broth, divided
3 large garlic cloves
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 15 oz can no-salt added white beans, drained and rinsed
12 oz.whole wheat or quinoa pasta
Sea salt and Freshly ground black pepper, to taste
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)
Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liguid, about 2 minutes. Add 1/2 cup broth to the pan, scraping brown bits up off the bottom as the liquid sizzles. Reduce the liquid by half, stirring often for about 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.
Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.
Add pasta to the boiling water and cook according to the package directions. Drain pasta and add it to the mushrooms. Adjust seasoning with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.