One-Pot Mushroom and White Bean Pasta
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.
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
Did you Like This Recipe? Please Rate and Comment Below!