If you have been searching for that hearty, cozy meal that doesn’t demand spending hours in the kitchen or a pile of dirty dishes afterward, then you are about to fall in love with this One-Pot Mushroom and White Bean Pasta Recipe. This dish is a brilliant mix of savory mushrooms, creamy white beans, and perfectly tender lasagna noodles—all cooked together in one pot to create a luscious, comforting pasta perfect for any night. The flavors blend so beautifully, and the velvety sauce clings to every piece, making it a soulful dinner that feels special yet simple enough for weeknights.

Ingredients You’ll Need

The image shows two white pots with blue handles placed on a white marbled surface. The left pot contains one layer of small, cooked diced onions that are lightly golden and soft, with visible black pepper specks. The right pot holds two layers: the bottom layer has diced onions similar to the left pot, and the top layer features large, flat, wavy-edged pasta sheets that are a pale yellow color, partially submerged in a light broth. The scene is bright and clear, with a focus on the cooking process. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first step to whipping up this delicious One-Pot Mushroom and White Bean Pasta Recipe. Each component plays a crucial role in building layers of flavor and texture, from the tender mushrooms and creamy beans to the fragrant Italian seasoning and silky dairy-free milk that make the sauce irresistibly smooth.

3 Tbsp neutral oil: Avocado oil is perfect here for sautéing without overpowering the other flavors.
1 medium white or yellow onion, chopped: Adds sweetness and depth after cooking soft and translucent.
4 cloves garlic, minced: Brings a fragrant kick that livens up the entire dish.
3 Tbsp all-purpose flour: Helps thicken the sauce, gluten-free flour works wonderfully if you need a substitute.
2 cups vegetable broth: The savory base that keeps the pasta cooking while infusing flavor.
7 ounces lasagna noodles: Breaking these into smaller pieces makes them easy to cook and enjoy in every bite; gluten-free noodles can be swapped in easily.
1 cup cooked white beans: Adds creaminess and protein, canned beans make it super convenient.
2 cups unsweetened dairy-free milk: Soy milk creates a smooth, creamy sauce without dairy.
1 8-ounce package white mushrooms, chopped or sliced: These bring moisture and an earthy richness to the pasta.
2 Tbsp nutritional yeast: A fantastic cheesy flavor enhancer, especially if you’re avoiding dairy.
1 1/2 Tbsp Italian seasoning: A blend of herbs that ties the whole dish together beautifully.
1 tsp salt: To balance and elevate the flavors perfectly.
1 tsp pepper: Adds a gentle heat and sharpness.
1/2 tsp garlic powder (optional): For an extra layer of garlicky goodness if you love garlic as much as I do.

How to Make One-Pot Mushroom and White Bean Pasta Recipe

Step 1: Sauté the Aromatics

Start by heating a large pot over medium heat and adding your neutral oil. Once warm, toss in the chopped onion and cook until it turns soft and translucent, about 4 minutes. This step is essential because it forms the flavor foundation of the dish. Then add the minced garlic and cook for another 2 minutes until you can smell that wonderful garlicky aroma filling your kitchen.

Step 2: Build the Base with Flour and Broth

Sprinkle in the all-purpose flour and stir well to combine it with the onions and garlic. This little trick will help thicken your sauce later and give it a silky texture. Slowly pour in the vegetable broth while stirring constantly to keep things smooth, creating a flavorful liquid base for your pasta to cook in.

Step 3: Add the Pasta

Break the lasagna noodles into bite-sized pieces before adding them directly to the pot. This is one of my favorite parts of this One-Pot Mushroom and White Bean Pasta Recipe because it’s so easy and mess-free. The noodles will cook right in the broth, absorbing all those rich flavors.

Step 4: Pour in the Dairy-Free Milk and Seasonings

Next, pour in the unsweetened dairy-free milk along with your Italian seasoning, salt, pepper, and optional garlic powder. Stir well to combine everything. Now comes the fun part—let those noodles cook, stirring frequently so they don’t stick, until they are tender and the sauce has thickened nicely, about 7 to 8 minutes.

Step 5: Add Mushrooms, Beans, and Nutritional Yeast

Once your noodles are perfectly cooked, stir in the chopped mushrooms, cooked white beans, and nutritional yeast. Cook everything together for another 3 to 4 minutes until the mushrooms soften and the beans heat through. Taste the pasta now and adjust the seasoning if needed; sometimes a little extra salt or Italian seasoning can brighten it up even more.

Step 6: Serve and Enjoy

Take the pot off the heat and divide the pasta into bowls. To finish, garnish with fresh parsley or a sprinkle of crushed red pepper for a colorful, flavorful touch.

How to Serve One-Pot Mushroom and White Bean Pasta Recipe

The image shows a white enamel pot with a blue handle, placed on a white marbled surface. Inside the pot, there are flat, wide pasta pieces with ruffled edges in a creamy light yellow sauce. The pasta is covered with a sprinkle of dried herbs, mainly green and brown in color. In the right side of the image, the same pot contains the same pasta and sauce layers but topped with a layer of sliced raw mushrooms, which are white with brown gills and stems, scattered evenly across the pasta surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can elevate this dish instantly. Try fresh parsley for a bright, herby contrast or crushed red pepper flakes if you want a little heat. If you are craving extra richness, some shredded mozzarella or a dusting of nutritional yeast adds a cheesy note that’s just dreamy.

Side Dishes

This pasta is a filling meal on its own, but if you want to go all out, a crisp green salad with a lemon vinaigrette pairs beautifully, adding freshness and crunch. Garlic bread or a crusty baguette is another fantastic option to soak up every last bit of the luscious sauce.

Creative Ways to Present

For a fun twist, serve the pasta in hollowed-out mini pumpkins or large mushroom caps for an autumnal feast. Another idea is to turn this recipe into a warm pasta bake by transferring it to a casserole dish, topping it with vegan cheese or breadcrumbs, then baking until golden and bubbly.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making this pasta an easy grab-and-go meal for busy days.

Freezing

This One-Pot Mushroom and White Bean Pasta Recipe freezes well. Just portion it out into freezer-safe containers or bags and freeze for up to 2 months. Be sure to leave room for expansion and thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the pasta gently on the stove over low heat, adding a splash of water or broth if needed to loosen the sauce. Alternatively, microwave it in a covered dish, stirring halfway through to ensure it heats evenly.

FAQs

Can I use other types of pasta instead of lasagna noodles?

Absolutely! While broken lasagna noodles work great because they cook quickly and absorb the sauce well, feel free to substitute with any pasta shape you have on hand. Just adjust cooking time accordingly.

Is this recipe suitable for vegans and dairy-free diets?

Yes! Using dairy-free milk and nutritional yeast instead of cheese makes this pasta creamy and flavorful without any animal products. Just double-check your pasta is egg-free if you need to be strict about vegan ingredients.

How do I make this recipe gluten-free?

Simply replace the all-purpose flour with a gluten-free flour blend and swap the lasagna noodles for gluten-free pasta. The rest of the ingredients are naturally gluten-free, making it easy to adapt.

Can I add other vegetables to this pasta?

Definitely! Feel free to mix in spinach, kale, zucchini, or roasted red peppers to add extra color and nutrients. Just add them towards the end of cooking to keep their texture and flavor fresh.

What if I don’t have nutritional yeast? What can I use instead?

Nutritional yeast adds a subtle cheesy flavor, but if you don’t have it on hand, you can use a little grated vegan cheese or skip it altogether. A sprinkle of vegan parmesan or even a bit of miso paste can also enhance the umami notes.

Final Thoughts

This One-Pot Mushroom and White Bean Pasta Recipe is truly a game-changer for anyone who loves comfort food but craves simplicity. It’s wholesome, creamy, and packed with flavor, yet it comes together quickly and cleanly. I can’t wait for you to try it and make it your own, discovering how easy it is to create a delicious, nourishing meal that feels like a warm hug in a bowl.