One-Pot Mushroom and White Bean Pasta Recipe

Imagine a comforting, hearty dish that combines earthy mushrooms, creamy white beans, and tender pasta all cooked together in a single pot. That’s exactly what the One-Pot Mushroom and White Bean Pasta delivers: a delightful blend of flavors and textures that come together effortlessly to create a warm, satisfying meal. It’s simple enough for a busy weeknight but impressive enough to share with friends or family who appreciate cozy, wholesome food. This recipe is a true lifesaver when you want something delicious without the fuss of multiple pots and pans.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in creating the comforting depth and texture of the One-Pot Mushroom and White Bean Pasta. From the creamy beans adding richness, to the starch of the noodles thickening the sauce, every element is essential yet surprisingly simple to find.

• 3 Tbsp neutral oil: I used avocado oil for its mild flavor and high smoke point, perfect for sautéing.
• 1 medium white or yellow onion, chopped: Adds sweetness and depth when cooked until translucent.
• 4 cloves garlic, minced: Infuses the dish with a fragrant, savory base.
• 3 Tbsp all-purpose flour: Acts as a thickening agent for the creamy sauce; can be substituted with gluten-free flour.
• 2 cups vegetable broth: Builds flavor and helps cook the pasta without drying it out.
• 7 ounces lasagna noodles: Broken into bite-sized pieces, they transform the dish into a fun twist on classic pasta; gluten-free noodles work well too.
• 1 cup cooked white beans: Adds protein, creaminess, and a pleasing bite; canned beans are a convenient choice.
• 2 cups unsweetened dairy-free milk: I opted for soy milk to keep things creamy without adding sweetness.
• 1 (8 ounce) package white mushrooms, chopped or sliced: Their earthy flavor complements the mild beans perfectly.
• 2 Tbsp nutritional yeast: Brings a subtle cheesy, umami flavor that elevates the dish naturally.
• 1 1/2 Tbsp Italian seasoning: A fragrant blend that ties together the vegetables and pasta beautifully.
• 1 tsp salt and 1 tsp pepper: Essential seasonings to enhance every ingredient’s natural flavor.
• 1/2 tsp garlic powder (optional): An extra layer of garlic flavor for those who love it bold.

How to Make One-Pot Mushroom and White Bean Pasta

Step 1: Sauté the Aromatics

Begin by heating your pot over medium heat and adding the oil. Toss in the chopped onion and cook until it becomes soft and translucent—this usually takes about 4 minutes and is key for releasing that gentle sweetness. Next, add the minced garlic and let it cook for around 2 minutes until it’s wonderfully fragrant. This base is what breathes life into the whole dish.

Step 2: Build the Sauce Base

Sprinkle in the flour and stir thoroughly to coat the onions and garlic. This step helps create a thick, luscious sauce later on. Slowly pour in the vegetable broth while mixing eagerly to prevent lumps. The broth not only adds moisture but also layers in savory goodness that will soak right into the pasta.

Step 3: Add Pasta and Liquids

Break the lasagna noodles into bite-sized pieces and nestle them into the pot. Pour in the dairy-free milk along with the Italian seasoning, salt, pepper, and optional garlic powder. Stir frequently to keep the noodles from sticking and cook for about 7 to 8 minutes until the pasta is tender but still holds a bit of bite.

Step 4: Fold in Mushrooms, Beans, and Nutritional Yeast

Now it’s time to add the white mushrooms, cooked white beans, and nutritional yeast into the pot. Stir everything together and cook for an additional 3 to 4 minutes. The mushrooms will soften and release their earthy essence, while the beans add creaminess and body. The nutritional yeast enhances the sauce with a subtle cheesy note that makes every bite irresistible.

Step 5: Final Seasoning and Serve

Taste your creation and adjust with more salt, pepper, or Italian seasoning as needed. Once you’re happy with the flavor, remove the pot from heat. Portion the One-Pot Mushroom and White Bean Pasta into bowls and prepare for the final touch — the garnishes.

How to Serve One-Pot Mushroom and White Bean Pasta

Garnishes

Fresh parsley scattered on top adds a pop of bright color and freshness that beautifully complements the earthy, creamy pasta. For those who like a little kick, crushed red pepper flakes add a spicy contrast that livens every forkful. Alternatively, a drizzle of good olive oil or a squeeze of lemon juice can add a subtle zing that highlights the flavors.

Side Dishes

Because this is such a hearty, all-in-one dish, simple sides are best. A crisp green salad with a light vinaigrette balances the creaminess perfectly. Roasted or steamed seasonal vegetables also work wonderfully, adding texture and a fresh element that complements the mushrooms and beans.

Creative Ways to Present

For a dinner party, serve the pasta in charming individual ramekins with garnishes pre-placed for a polished look. Or layer it in a glass casserole dish with extra nutritional yeast sprinkled between for a rustic, family-style meal. You might also toast some crusty bread on the side to soak up the delicious sauce, making the meal both elegant and comforting.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container and refrigerate for up to three days. The flavors actually deepen after a day, so leftovers can taste even better. Just give it a good stir before reheating.

Freezing

This pasta freezes quite well, especially if you want to stash some for quick meals later. Allow it to cool fully, then transfer to a freezer-safe container. It can be kept for up to two months. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over medium-low heat with a splash of vegetable broth or dairy-free milk to loosen the sauce. Stir regularly so it heats evenly without burning. Alternatively, a microwave works well, just pause to stir every 30 seconds for consistent warmth.

FAQs

Can I use other types of mushrooms?

Absolutely! Cremini, button, or even shiitake mushrooms will work beautifully. They each bring their own unique flavor, so feel free to experiment with your favorites.

Is this recipe gluten-free?

It can be! Simply swap out the all-purpose flour for gluten-free flour and use gluten-free pasta noodles. You may need to adjust the cooking time slightly depending on the pasta brand.

Can I substitute the beans?

Yes, you can use cannellini or navy beans if you prefer. Just make sure they’re cooked or canned and well-rinsed to keep the sauce creamy and flavorful.

What if I don’t have nutritional yeast?

You can omit it or replace it with a little dairy-free cheese or grated Parmesan if you eat dairy. Nutritional yeast adds a savory umami kick, but it’s fine to skip.

How creamy is this pasta?

The combination of white beans, nutritional yeast, and the thickened sauce makes it wonderfully creamy without any dairy. It has a luscious texture that feels indulgent but is dairy-free and wholesome.

Final Thoughts

If you’ve been searching for a cozy, fuss-free meal that still feels special, give the One-Pot Mushroom and White Bean Pasta a try. It’s a comforting hug in a bowl, bursting with flavor and easy enough to whip up any day of the week. Once you’ve tasted this dreamy combination, it’s sure to become a favorite in your kitchen as it is in mine!

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