Description
Indulge in the comforting flavors of this One-Pot Mushroom and White Bean Pasta, a perfect solution for busy weeknights. This creamy and flavorful dish combines hearty mushrooms and protein-packed white beans, all cooked in a single pot for minimal cleanup. Ready in just 30 minutes, it’s an ideal choice for family dinners or when you need a quick yet satisfying meal. Vegan-friendly and easily customizable, this recipe invites creativity—add your favorite veggies or spices to make it uniquely yours. Gather around the table and enjoy every warm, savory bite!
Ingredients
Scale
- 3 Tbsp neutral oil
- 1 medium onion
- 4 cloves garlic
- 3 Tbsp all-purpose flour
- 2 cups vegetable broth
- 7 ounces lasagna noodles
- 2 cups unsweetened dairy-free milk
- 8 ounces white mushrooms
- 1 cup cooked white beans
- 2 Tbsp nutritional yeast
- Italian seasoning
- salt
- pepper
- garlic powder
Instructions
- Heat oil in a large pot over medium heat. Sauté diced onion until soft (about 4 minutes); add minced garlic and cook for another 2 minutes.
- Stir in flour until combined; gradually whisk in vegetable broth to avoid lumps.
- Break lasagna noodles into bite-sized pieces and add them to the pot.
- Pour in dairy-free milk along with Italian seasoning, salt, pepper, and garlic powder. Stir frequently as everything simmers until noodles are tender (7-8 minutes).
- Add sliced mushrooms and cooked white beans with nutritional yeast; cook for an additional 3-4 minutes until mushrooms are tender.
- Taste and adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg