Mushroom Agnolotti & Green Beans in Creamy Walnut Sauce Recipe (and why my freezer’s full)

This post brought to you by Frozen Food Foundation. All opinions are 100% mine.

mushroom agnolotti and green beans in creamy walnut sauce recipe

At my house the freezer is always packed full.  There is generally a mix of frozen entrees from Healthy Choice, Lean Cuine and the occasional Marie Callender’s 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 from Birdseye  & Green Giant.

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 conduced 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.

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In the meantime, I thought I would share a delicious meatless recipe made with Buitoni refrigerated pasta and one of my very favorites, BirdsEye Steamfresh Premium Select whole green beans.  Enjoy, I know I did (ate it for both lunch & dinner that day)

agnolotti in walnut cream sauce with green beans


Wild Mushroom Agnolotti & Green Beans in Creamy Walnut Sauce
Prep time: 
Cook time: 
Total time: 
  • 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 tsp jarred vegetable or chicken stock base
  • ¾ cup milk
  • pinch of nutmeg
  • 1 tbs grated Parmesan cheese (plus a little for serving)
  1. Boil agnolotti for 4 minutes, then drain,mix in butter and set aside.
  2. Microwave the green beans for 2-3 minutes (just long enough to thaw them)
  3. Place oil in large skillet over med-high heat. Once hot add the onion, garlic & walnuts. Saute until fully cooked and somewhat caramelized.
  4. Add the milk, stock base, nutmeg & green beans. Reduce heat to medium. Cook for 5 minutes, stirring occasionally, then add Parmesan.
  5. Use tongs to remove & plate the green beans, leaving sauce in pan.
  6. Add the Agnolotti to the sauce, and gently stir and turn to coat. Cook about a minute, then pour over the green beans.
  7. Sprinkle some Parmesan cheese over the dish and serve.

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  1. 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!

  2. says

    That looks so amazing! It doesn’t help that I’m already hungry at this time of night. ~lol~

  3. 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.

  4. 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!

  5. 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.

  6. says

    I buy these green beans all the time, and I love your recipe!

  7. says

    As much as I dislike the texture of mushrooms, this looks almost too good to pass up.

  8. 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!

  9. 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!

    • Robin Gagnon says

      Just the shape. Agnolotti is half moon shape.

  10. 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.

  11. says

    Mushrooms are one of my favorite foods. I could seriously eat them with just about everything…especially in dishes like this.

  12. 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!

  13. says

    I keep a select stockpile of frozen ingredients on hand for any situation. This recipe looks so delicious and comforting!

  14. says

    This is something I would love! I am going to have to make this onenight.

  15. says

    This sounds really yummy! I have a ton of BirdsEye veggies in my freezer at any given time, too, they’re awesome!

  16. 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.

  17. 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!

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