Craving a cozy, fuss-free dinner? One-Pot Mushroom and White Bean Pasta is your weeknight savior! This creamy, vegan pasta dish combines savory mushrooms, protein-packed white beans, and fragrant Italian herbs in a single pot, ready in under 30 minutes. Perfect for busy evenings or lazy weekends, this one-pot mushroom pasta recipe delivers rich, comforting flavors with minimal cleanup.
Why You’ll Love One-Pot Mushroom and White Bean Pasta
- Quick and Easy: Ready in 30 minutes with just one pot to wash.
- Plant-Based Comfort: Creamy, hearty, and dairy-free, perfect for all diets.
- Budget-Friendly: Uses pantry staples for a wallet-friendly meal.
- Flavor-Packed: Mushrooms, beans, and herbs create a savory, satisfying dish.
- Meal Prep Star: Great for batch-cooking and reheating for quick meals.
Ingredients for One-Pot Mushroom and White Bean Pasta
Here’s what you need for this one-pot mushroom pasta recipe (serves 4):
- 3 tbsp (45ml) neutral oil (e.g., avocado or canola)
- 1 medium white onion, finely chopped (about 1 cup/150g)
- 4 garlic cloves, minced
- 3 tbsp (24g) all-purpose flour (or gluten-free flour)
- 2 cups (480ml) vegetable broth
- 7 oz (200g) lasagna noodles, broken into bite-sized pieces
- 1 cup (150g) cooked white beans (canned, drained, and rinsed)
- 2 cups (480ml) unsweetened dairy-free milk (soy, almond, or oat)
- 8 oz (225g) white mushrooms, sliced
- 2 tbsp (10g) nutritional yeast
- 1½ tbsp (4g) Italian seasoning
- 1 tsp (5g) salt
- 1 tsp (2g) black pepper
- ½ tsp (1g) garlic powder (optional)
- Optional Toppings: Fresh parsley, red pepper flakes, vegan parmesan, olive oil drizzle
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener (for canned beans)
Ingredient Tips
- Use gluten-free lasagna noodles and flour for a gluten-free dish.
- White beans (e.g., cannellini) add creaminess; chickpeas or lentils work too.
- Unsweetened dairy-free milk is key to keep the sauce savory.
- Cremini or baby bella mushrooms can replace white mushrooms for richer flavor.
- Nutritional yeast adds cheesy depth; don’t skip it for the best taste.
Directions for One-Pot Mushroom and White Bean Pasta
Let’s make this one-pot mushroom pasta recipe—simple, creamy, and delicious!
Sauté the Aromatics
I heat a large pot over medium heat and add 3 tbsp oil. I sauté 1 chopped onion for 4 minutes until soft and translucent, then add 4 minced garlic cloves and cook for 2 more minutes until fragrant.
Create the Roux
I stir in 3 tbsp flour and cook for 1 minute, stirring constantly to eliminate the raw flour taste. This thickens the sauce for a creamy texture.
Add Liquid and Pasta
I gradually pour in 2 cups vegetable broth while stirring to avoid lumps. I add 7 oz broken lasagna noodles and 2 cups dairy-free milk, stirring to combine.
Season and Simmer
I mix in 1½ tbsp Italian seasoning, 1 tsp salt, 1 tsp black pepper, and ½ tsp garlic powder (if using). I stir frequently and simmer for 7–8 minutes until the pasta is nearly tender, preventing sticking.
Add Beans and Mushrooms
I add 8 oz sliced mushrooms, 1 cup white beans, and 2 tbsp nutritional yeast. I cook for 3–4 more minutes until the mushrooms soften and the flavors meld.
Serve
I taste and adjust seasoning if needed, then remove from heat. I serve in bowls, garnished with fresh parsley or red pepper flakes for extra flair.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
- Servings: 4
- Calories: ~350 kcal per serving
- Macros per Serving: 50g carbs, 15g protein, 10g fat, 6g fiber
Variations
Try these twists on this recipe:
- Greens Boost: Add 1 cup spinach or kale in the last 2 minutes, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Protein Swap: Use chickpeas or lentils instead of white beans.
- Gluten-Free: Swap for gluten-free noodles and flour; check broth ingredients.
- Veggie Twist: Replace mushrooms with zucchini or bell peppers.
- Hearty Add-In: Toss in vegan sausage or tofu crumbles for extra substance.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a crisp side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm on the stovetop over low heat or in the microwave for 1–2 minutes, adding a splash of dairy-free milk to restore creaminess. I avoid freezing, as the sauce texture may change due to dairy-free milk.
Serving Tips
- Presentation: Serve in wide bowls for a rustic, comforting look.
- Garnish: Top with fresh parsley, vegan parmesan, or a drizzle of olive oil.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty side.
- Portion Size: About 1½ cups per person as a main dish.
- Occasions: Perfect for weeknight dinners, meal prep, or cozy gatherings.
FAQs
Can I use other beans?
Yes, chickpeas, cannellini, or lentils are great substitutes for white beans.
What mushrooms work best?
White button mushrooms are ideal, but cremini or baby bella add deeper flavor.
Can I make this oil-free?
Sauté onions in vegetable broth and skip the roux for a lighter, thinner sauce.
Is this good for meal prep?
Yes, it stores well in the fridge for 3 days, perfect for batch-cooking.
Can I use different pasta shapes?
Short pastas like penne or rotini work; adjust cooking time as needed.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
One-Pot Mushroom and White Bean Pasta is a creamy, comforting dish that’s perfect for any night. This one-pot mushroom pasta recipe delivers wholesome, plant-based flavors with minimal effort. Try this recipe and savor a bowl of cozy goodness!
One-Pot Mushroom and White Bean Pasta
Ingredients
- 3 tbsp 45ml neutral oil (e.g., avocado or canola)
- 1 medium white onion finely chopped (about 1 cup/150g)
- 4 garlic cloves minced
- 3 tbsp 24g all-purpose flour (or gluten-free flour)
- 2 cups 480ml vegetable broth
- 7 oz 200g lasagna noodles, broken into bite-sized pieces
- 1 cup 150g cooked white beans (canned, drained, and rinsed)
- 2 cups 480ml unsweetened dairy-free milk (soy, almond, or oat)
- 8 oz 225g white mushrooms, sliced
- 2 tbsp 10g nutritional yeast
- 1½ tbsp 4g Italian seasoning
- 1 tsp 5g salt
- 1 tsp 2g black pepper
- ½ tsp 1g garlic powder (optional)
- Optional Toppings: Fresh parsley red pepper flakes, vegan parmesan, olive oil drizzle
Instructions
Sauté the Aromatics
- I heat a large pot over medium heat and add 3 tbsp oil. I sauté 1 chopped onion for 4 minutes until soft and translucent, then add 4 minced garlic cloves and cook for 2 more minutes until fragrant.
Create the Roux
- I stir in 3 tbsp flour and cook for 1 minute, stirring constantly to eliminate the raw flour taste. This thickens the sauce for a creamy texture.
Add Liquid and Pasta
- I gradually pour in 2 cups vegetable broth while stirring to avoid lumps. I add 7 oz broken lasagna noodles and 2 cups dairy-free milk, stirring to combine.
Season and Simmer
- I mix in 1½ tbsp Italian seasoning, 1 tsp salt, 1 tsp black pepper, and ½ tsp garlic powder (if using). I stir frequently and simmer for 7–8 minutes until the pasta is nearly tender, preventing sticking.
Add Beans and Mushrooms
- I add 8 oz sliced mushrooms, 1 cup white beans, and 2 tbsp nutritional yeast. I cook for 3–4 more minutes until the mushrooms soften and the flavors meld.
Serve
- I taste and adjust seasoning if needed, then remove from heat. I serve in bowls, garnished with fresh parsley or red pepper flakes for extra flair.
Notes
- Use unsweetened plant milk to keep the dish savory.
- Stir often while cooking to prevent pasta from sticking.
- Use a nonstick or enameled pot for easier cooking and cleanup.
- Do not freeze—texture changes with dairy-free milk upon thawing.
- Customize by adding spinach, chickpeas, or gluten-free pasta as needed
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