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

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.

Course Dinner

Cuisine Italian-Inspired

Keyword Easy, Plant-Based, Vegan

Total Time 30

Servings

Author Marissa

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 white beans I used canned beans
2 cups unsweetened non-dairy 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 black 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.

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”

Vera
May 27, 2021 at 12:04 am

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!
1. Good Old Vegan
  May 31, 2021 at 10:55 pm
  
  Mashing some beans sounds like a great idea Vera! Super glad you enjoyed the recipe.