Prep/Total Time: 20 min

Yield: 6 servings

 

1 cup uncooked medium pasta shells

1 pkg (16 oz) frozen cut green beans

1 Tbsp cornstarch

3/4 cup chicken broth

3 Tbsp butter

1 1/2 tsp Ranch dressing or Dijon Mustard

1/2 tsp dried basil

1/4 tsp garlic powder

1 can (4 1/2 oz) whole mushrooms, drained

1 small tomato, chopped (optional)

 

In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking.

 

Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil, and garlic powder. Gradually stir in broth mixture. Bring to boil; cook and stir for 2 minutes or until thickened.

 

Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.