Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
One-Pot Mushroom and White Bean Pasta - Good Old Vegan

One-Pot Mushroom and White Bean Pasta

One-Pot Mushroom and White Bean Pasta

Get all the cozy vibes this Sunday with a big bowl of this one-pot MUSHROOM & WHITE BEAN PASTA. 🍄

Made with broken lasagna noodles, tender mushrooms, white beans, and mixed in a creamy dairy-free sauce. Whip this easy one-pot meal up in 30 minutes or less.

One-Pot Mushroom and White Bean Pasta

One-Pot Mushroom and White Bean Pasta

Made with leftover broken lasagna noodles, tender mushrooms, white beans, and mixed in a creamy dairy-free sauce. Whip this easy one-pot meal up in 30 minutes or less.
3.75 from 4 votes
Total Time: 30 minutes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Easy, Plant-Based, Vegan
Author: Marissa
Servings: 4

Ingredients
 

Instructions

  • Heat a large pot on medium heat. Add the oil and onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 2 minutes.
  • Add the flour and stir to combine. Pour in the vegetable broth and mix.
  • Break the lasagna noodles into bite sized pieces and add it to the pot.
  • Pour the milk, Italian seasoning, salt, pepper, garlic powder, stirring frequently, and cook until the noodles are completely cooked, 7-8 minutes.
  • Add the mushrooms, beans, and nutritional yeast. Cook for 3-4 minutes or until the mushrooms are soft.
  • Taste the pasta and add additional seasoning (salt, pepper, or italian seasoning) if needed.
  • Take pasta off the heat. Divide into bowls and garnish with fresh parsley or crushed red pepper.
  • Leftovers can be kept in the refrigerator in an airtight container for 3 days.

Notes

Make it Your Own
  • Substitute Italian seasoning with 2 tsp of each dried thyme, dried oregano, dried rosemary, and dried basil.
  • Don’t have lasagna noodles? Use anytype of pasta that you have in your pantry instead.
  • Garnishes that I recommend for this pasta include, mozzarella cheese, fresh basil, or nutritional yeast.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Marissa’s Instagram and website for more tasty recipes!

SHARE THIS RECIPE!

2 thoughts on “One-Pot Mushroom and White Bean Pasta”

  1. 5 stars
    It’s a comfort food dish that isn’t too heavy. I cut out the initial oil to cook the onions in broth instead, used tricolor veggie penne instead because that’s what I had on hand and used oat milk. It is a great way to use some mushrooms without yet another saute. I love the addition of beans and would consider mashing some next time to add some extra creaminess. Plan to make again!

Comments are closed.

Find more tasty recipes from this author on their socials:

🌱 Mobile version 🌱 Fully vegan 🌱 Delicious recipes 🌱 Easy instructions 🌱 165 pages 🌱 Beautiful design

2 thoughts on “One-Pot Mushroom and White Bean Pasta”

  1. 5 stars
    It’s a comfort food dish that isn’t too heavy. I cut out the initial oil to cook the onions in broth instead, used tricolor veggie penne instead because that’s what I had on hand and used oat milk. It is a great way to use some mushrooms without yet another saute. I love the addition of beans and would consider mashing some next time to add some extra creaminess. Plan to make again!

Comments are closed.

Logo of Good Old Vegan from @goodoldvegan

Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!

Don't miss out on new recipes!

Get the latest recipes straight in your inbox. You can sign out at any time.

sign up for the latest vegan recipes!

We’ll send the tastiest vegan recipes directly to your inbox! You can sign out at any time.