Description
This Mushroom and White Bean Pasta is a creamy, dairy-free, and protein-packed one-pot meal ready in under 30 minutes. Using leftover pasta or broken lasagna noodles, tender mushrooms, and hearty white beans, this plant-based recipe is perfect for busy weeknights or cozy dinners.
Ingredients
3 Tbsp neutral oil (avocado oil works well)
1 medium white or yellow onion, chopped
4 cloves garlic, minced
3 Tbsp all-purpose flour (or gluten-free flour)
2 cups vegetable broth
7 oz broken lasagna noodles (or any pasta)
1 cup cooked white beans (canned is fine)
2 cups unsweetened dairy-free milk (soy, oat, or almond)
1 8-oz package white mushrooms, chopped or sliced
2 Tbsp nutritional yeast
1 ½ Tbsp Italian seasoning
1 tsp salt
1 tsp black pepper
½ tsp garlic powder (optional)
Optional Garnishes
Fresh parsley, chopped
Crushed red pepper flakes
Instructions
-
Cook the Aromatics:
Heat oil in a large pot over medium heat. Sauté onion until soft and translucent (~4 minutes). Add garlic and cook 2 more minutes until fragrant. -
Make the Base:
Stir in the flour, then gradually whisk in vegetable broth to prevent lumps. -
Add the Pasta:
Break lasagna noodles into bite-sized pieces and add to the pot. Pour in dairy-free milk, Italian seasoning, salt, pepper, and garlic powder. Cook 7–8 minutes, stirring frequently, until noodles are tender. -
Add Mushrooms and Beans:
Stir in mushrooms, white beans, and nutritional yeast. Cook 3–4 minutes until mushrooms soften and everything is heated through. -
Adjust Seasoning and Serve:
Taste and add more salt, pepper, or Italian seasoning if needed. Serve hot, garnished with fresh parsley or crushed red pepper.
Notes
- swap mushrooms for zucchini, bell peppers, or spinach for variety
- Use leftover pasta for a budget-friendly meal
- Stir in vegan parmesan or lemon juice for extra flavor
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Pasta
- Method: Stovetop
- Cuisine: Plant-Based / Vegetarian
