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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.
4 from 1 vote
Total Time: 30 mins
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Easy, Plant-Based, Vegan
Author: Marissa
Servings: 4

Ingredients

  • 3 Tbsp neutral oil I used olive oil
  • 1 medium white or yellow onion chopped into small pieces
  • 4 cloves garlic minced
  • 3 Tbsp all-purpose flour substitute with gluten-free flour
  • 2 cups vegetable broth
  • 7 ounces 7-8 lasagna noodles substitute with gluten-free noodles
  • 1 cup cooked white beans I used canned beans
  • 2 cups unsweetened dairy-free milk I used soy milk
  • 1 package white mushrooms chopped or sliced (8 ounces)
  • 2 Tbsp nutritional yeast
  • 1 ½ Tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder optional

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

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

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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!

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