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One-Pot Mushroom and White Bean Pasta Recipe

One-Pot Mushroom and White Bean Pasta Recipe
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★★★★★

4.7 from 6 reviews

This One-Pot Mushroom and White Bean Pasta is a creamy, comforting, and easy-to-make dish perfect for a quick weeknight dinner. Combining savory mushrooms, tender white beans, and wholesome noodles all cooked together in a flavorful broth creates a rich, dairy-free meal that uses simple ingredients and minimal cleanup.

Ingredients

Scale

Main Ingredients

  • 3 Tbsp avocado oil (or any neutral oil)
  • 1 medium white or yellow onion, chopped into small pieces
  • 4 cloves garlic, minced
  • 3 Tbsp all-purpose flour (or gluten-free flour)
  • 2 cups vegetable broth
  • 7 ounces (7-8) lasagna noodles broken into bite-sized pieces (or gluten-free noodles)
  • 1 cup cooked white beans (canned works well)
  • 2 cups unsweetened dairy-free milk (soy milk recommended)
  • 1 8-ounce package white mushrooms, chopped or sliced
  • 2 Tbsp nutritional yeast
  • 1 1/2 Tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder (optional)

Instructions

  1. Sauté onions and garlic: Heat a large pot over medium heat. Add the avocado oil and chopped onions. Cook until the onions become soft and translucent, about 4 minutes. Then add the minced garlic and continue cooking for another 2 minutes until fragrant.
  2. Add flour and broth: Sprinkle in the flour and stir thoroughly to combine with the onion and garlic mixture. Slowly pour in the vegetable broth while stirring to create a smooth base.
  3. Add noodles: Break the lasagna noodles into bite-sized pieces and add them to the pot, stirring them into the broth mixture.
  4. Add milk and seasonings: Pour in the unsweetened dairy-free milk along with Italian seasoning, salt, pepper, and garlic powder if using. Stir frequently to prevent sticking and cook until the noodles are tender, about 7 to 8 minutes.
  5. Add mushrooms, beans, and nutritional yeast: Stir in the chopped mushrooms, cooked white beans, and nutritional yeast. Continue cooking for 3 to 4 minutes until the mushrooms soften and the mixture thickens slightly.
  6. Final seasoning and serve: Taste the pasta and adjust seasoning by adding more salt, pepper, or Italian seasoning as preferred. Remove the pot from heat, divide the pasta into bowls, and garnish with fresh parsley or crushed red pepper flakes if desired.

Notes

  • Use gluten-free flour and noodles to make this recipe gluten-free.
  • For a richer flavor, try different types of mushrooms like cremini or shiitake.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Ensure to stir frequently while cooking to avoid noodles sticking to the bottom of the pot.
  • This recipe is naturally dairy-free and vegan friendly.

Nutrition

Keywords: One-pot pasta, mushroom pasta, vegan pasta recipe, dairy-free pasta, quick weeknight dinner, white bean pasta, gluten-free pasta option

Find it online: https://recipeswithmia.com/one-pot-mushroom-and-white-bean-pasta-recipe/