Get all the cozy vibes this Sunday with a big bowl of this one-pot Mushroom and White Bean Pasta. Made with leftover broken lasagna noodles, tender mushrooms, white beans, and mixed in a creamy dairy-free sauce. Whip this easy one-pot meal up in 30 minutes or less.
TIPS WHEN MAKING THIS PASTA
- This recipe does not take long to make. So I highly recommend that you have all the ingredients prepped and ready. That includes chopping up your onions, garlic, and mushrooms before cooking.
- It is super important to use unsweetened dairy-free milk. Using sweetened milk will make this pasta taste sweet instead of savory.
- As you are cooking your pasta it might seem like you are adding a lot of liquid. However, as you cook the sauce it will thicken very quickly.
- For the pasta I used leftover broken lasagna noodles that I had in my pantry. You can substitute the lasagna noodles for any type of noodles that you already have.
- After you are done cooking this dish immediately take it off the stove. Keeping it on the stove will cause it to burn.
- As the pasta cools it will get very thick. To thin your creamy pasta sauce add additional vegetable broth and stir.
Substitutions
I wanted to share some recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Lasagna Noodles – Any type of Pasta, if you are gluten-free use GF noodles.
All-Purpose Flour- Gluten-Free Flour
Unsweetened Soy Milk- Unsweetened Almond or Unsweetened Oat Milk.
White Mushrooms- Baby Bella Mushrooms
White Beans- Cannellini Beans, Northern Beans, or Chickpeas.
Italian Seasoning- Dried Oregano, Dried Thyme, or Dried Basil.
Nutritional Yeast- Dairy-Free Mozzarella Shreds
I love topping my pasta with garnishes. In this photo I topped this pasta with fresh parsley. Though, the toppings for this pasta are endless.
Here are some other garnishes to add to your pasta :
Fresh Basil
Fresh Thyme
Crushed Red Pepper
Dried Herbs
Nutritional Yeast
Vegan Cheese
This Mushroom and White Bean Pasta is:
Creamy
Comforting
Family Friendly
Only Requires One-Pot
Can be made gluten-free
When you make this pasta I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
One-Pot Mushroom and White Bean Pasta
Made with leftover broken lasagna noodles, tender mushrooms, white beans, and mixed in a creamy dairy-free sauce. Whip this easy one-pot meal up in 30 minutes or less.
Ingredients
- 3 Tbsp neutral oil, I used olive oil
- 1 medium white or yellow onion, chopped into small pieces
- 4 cloves garlic, minced
- 3 Tbsp all-purpose flour, substitute with gluten-free flour
- 2 cups vegetable broth
- 7 ounces (7-8) lasagna noodles, substitute with gluten-free noodles
- 1 cup cooked white beans, I used canned beans
- 2 cups unsweetened dairy-free milk, I used soy milk
- 1 package (8 ounces) of white mushrooms, chopped or sliced
- 2 Tbsp nutritional yeast
- 1 ½ Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- ½ tsp garlic powder, optional
Directions
- Heat a large pot on medium heat. Add the oil and onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 2 minutes.
- Add the flour and stir to combine. Pour in the vegetable broth and mix.
- Break the lasagna noodles into bite sized pieces and add it to the pot.
- Pour the milk, Italian seasoning, salt, pepper, garlic powder, stirring frequently, and cook until the noodles are completely cooked, 7-8 minutes.
- Add the mushrooms, beans, and nutritional yeast. Cook for 3-4 minutes or until the mushrooms are soft.
- Taste the pasta and add additional seasoning (salt, pepper, or italian seasoning) if needed.
- Take pasta off the heat. Divide into bowls and garnish with fresh parsley or crushed red pepper.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- Substitute Italian seasoning with 2 tsp of each dried thyme, dried oregano, dried rosemary, and dried basil.
- Don’t have lasagna noodles? Use anytype of pasta that you have in your pantry instead.
- Garnishes that I recommend for this pasta include, mozzarella cheese, fresh basil, or nutritional yeast.
I thought it had beans in it? Don’t see them.
Hi Lucy, It has 1 cup of white beans. You can use northern or cannellini beans. I used white beans from the can. Add them when you add the mushrooms 🙂
I’m so excited to try this! Thanks for the recipe. Happy Holidays!
Thank you Tracy! Happy Holidays.
Love this recipe! Made this three times! Thank you for sharing your recipes.
I am so happy you like it! Thank you so much for sharing this with me.
What brand of vegan cheese would you use for this recipe?
I would recommend violife mozzarella shreds!
I made this finally and it was so good! Yummy and comforting!
Can I use whole dairy milk, shredded dairy cheese, and chickpea pasta or spaghetti?
yes, yes, and yes!
Re: the mushrooms….. what size package: 4, 6, 8, 12, 16, 24 oz? Also picture looks likes sliced mushrooms and recipe calls for chopped.
Great question! I just updated it, I recommend using 8 ounces of mushrooms sliced or chopped. You can add additional mushrooms if you want as well.
We made this tonight for our Zoom one pot meal get together which happens every other Sunday. It was easy and delicious. Thanks so much!
Hi Jenny! I am so happy you enjoyed it. Thanks for making my recipe.
If using canned beans, should they be rinsed first? Thanks!
Hi Caroline, yes you can!
This is so good!
Normally, I don’t like beans so I was looking for recipe where they would be “invisible” but even the taste and texture of beans was PERFECT in this dish and it’s so easy and fast to make!