One-Pot Mushroom and White Bean Pasta Recipe

If you’re searching for a soul-warming dinner that’s effortless yet deeply satisfying, you have to try this One-Pot Mushroom and White Bean Pasta. It brings together rich, savory mushrooms, creamy white beans, and comforting pasta—all simmered in a single pot for maximum flavor and minimal cleanup. Whether you’re feeding a crowd or just craving a fuss-free meal that still tastes like a special treat, this recipe lands right in that sweet spot between hearty and healthy. Plus, it’s entirely plant-based, so everyone at the table can dig in without hesitation!

Ingredients You’ll Need

Let’s talk about what makes this dish so special: its ingredients! Each one brings its own little burst of flavor, heartiness, or creaminess, making this One-Pot Mushroom and White Bean Pasta truly unforgettable and easy to put together with pantry staples.

• Neutral oil: Avocado oil works beautifully here, but feel free to use any oil that doesn’t overpower the mushrooms’ flavor.
• Onion (white or yellow): Provides a subtle sweetness and depth of flavor, laying the foundation for the sauce.
• Garlic: Four cloves may seem bold, but they infuse the whole dish with irresistible aroma.
• All-purpose flour: Just a little creates a creamy, silky sauce; gluten-free flour works perfectly if needed.
• Vegetable broth: Adds rich, layered flavor and helps bring everything together (choose low-sodium if preferred).
• Lasagna noodles: Broken into pieces, these cook right in the pot and soak up tons of flavor—feel free to use gluten-free noodles!
• Cooked white beans: Canned beans make this easy, adding plant-based protein and a creamy bite.
• Unsweetened dairy-free milk: Soy milk keeps the sauce velvety and rich without overpowering with sweetness or flavor.
• White mushrooms: The star of the dish; slice them thick for meaty texture, or chop them small for a subtle mushroom presence in every bite.
• Nutritional yeast: Imparts a cheesy, nutty flavor that’s all plant-based—don’t skip it if you want that depth.
• Italian seasoning: A blend of dried herbs that creates that signature pasta flavor so many of us crave.
• Salt and pepper: Essential to brighten all the flavors; taste as you go!
• Garlic powder (optional): For those who just can’t get enough garlic, this extra touch intensifies that comforting aroma.

How to Make One-Pot Mushroom and White Bean Pasta

Step 1: Sauté the Aromatics

Start by heating your largest, sturdiest pot over medium heat. Pour in the neutral oil and add the chopped onion. Sauté until they’re soft and translucent, about four minutes—this step builds a flavorful base. When the onions look just right, toss in the garlic and let it cook for another two minutes. You’ll know it’s working its magic when your kitchen starts to smell absolutely delicious!

Step 2: Make the Roux

Sprinkle the all-purpose flour over your softened onions and garlic. Stir well to create a paste—this is your secret weapon for a lusciously creamy sauce. Stirring ensures there are no floury lumps and that everything heats evenly for a smooth texture in your final One-Pot Mushroom and White Bean Pasta.

Step 3: Build the Sauce

Slowly pour in the vegetable broth, stirring constantly. Watch as the flour thickens the broth into a silky sauce that’ll coat your pasta just right. This is where texture and flavor come together in a single, glorious moment.

Step 4: Add the Pasta and Seasonings

Break those lasagna noodles into bite-sized pieces and drop them into the bubbling pot. Next, pour in the dairy-free milk along with your Italian seasoning, salt, pepper, and a sprinkle of garlic powder if you’re feeling extra garlicky. Give everything a good stir so the noodles don’t stick together. Let this simmer for about 7 to 8 minutes, stirring frequently until the pasta is cooked through and infused with flavor.

Step 5: Toss in Mushrooms and Beans

Add your chopped mushrooms and drained white beans, sprinkling in the nutritional yeast for that cheesy note that makes this dish sing. Simmer everything for another 3 to 4 minutes until the mushrooms are tender and the pasta is perfectly creamy. Taste and tweak the seasonings if needed—you’re the chef here!

Step 6: Serve and Savor

Remove your pot from the heat. Spoon the One-Pot Mushroom and White Bean Pasta into bowls and get ready for the best part: garnishing! This is where it goes from dinner to delight on a plate.

How to Serve One-Pot Mushroom and White Bean Pasta

Garnishes

Top each bowl with a flurry of fresh parsley for a bright, herby finish, or add a pinch of crushed red pepper flakes for a pop of heat. A little extra nutritional yeast on top gives even more savory oomph. This final flourish is the easiest way to make your One-Pot Mushroom and White Bean Pasta look and taste restaurant-worthy!

Side Dishes

This dish is so hearty it can easily stand alone, but if you want something extra, a crisp green salad with a lemony vinaigrette makes a perfect fresh contrast. A slice of crusty bread will scoop up every last little bit of that creamy sauce—don’t be shy about it!

Creative Ways to Present

Serve it straight from the pot for a cozy, family-style vibe, or plate each portion individually and garnish artfully with mushrooms and beans as a stunning centerpiece. For a dinner party, try serving mini portions in appetizer bowls or ramekins.

Make Ahead and Storage

Storing Leftovers

Store any leftover One-Pot Mushroom and White Bean Pasta in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making leftovers just as crave-worthy as when it was first made!

Freezing

This pasta can be frozen, but for the best results, freeze it in single-serve portions. That way, you can quickly reheat just what you need. Store in airtight containers or freezer bags for up to two months—just be aware the texture of the noodles may soften slightly after thawing.

Reheating

To reheat, simply transfer to a pot and add a splash of plant-based milk or water to loosen the sauce. Gently warm over medium heat, stirring frequently. You can also microwave individual servings for a quick and easy lunch or dinner.

FAQs

Can I use a different type of pasta instead of lasagna noodles?

Absolutely! Penne, fusilli, or rigatoni all work beautifully. Just adjust the cooking time as needed to ensure your noodles are tender and creamy.

Is there a way to make this gluten-free?

Yes! Use your favorite gluten-free noodles and swap the all-purpose flour for a trusted gluten-free flour blend. The results are every bit as luscious and satisfying.

Can I use a different kind of bean?

Cannellini, navy, or even chickpeas are great alternatives to white beans. Each brings its own unique creaminess and subtle flavor, so use what you have on hand.

Can I add more vegetables?

Definitely! Feel free to toss in spinach, kale, or even peas in the last few minutes of cooking. They’ll add extra color, nutrition, and texture to your One-Pot Mushroom and White Bean Pasta.

What can I substitute for nutritional yeast?

If you’re out of nutritional yeast, a splash of soy sauce adds a touch of umami, or simply skip it—the pasta will still be delicious and flavorful thanks to all the other ingredients.

Final Thoughts

This One-Pot Mushroom and White Bean Pasta is the kind of meal you’ll want to make again and again, especially on those nights when comfort and convenience are calling. It’s hearty, flavorful, and simple to make, all in one pot—what could be better? Give it a try and see just how delicious plant-based pasta night can truly be!

Print