Description
This One-Pot Mushroom and White Bean Pasta is a hearty, creamy, and comforting vegan dish perfect for a quick weeknight dinner. Made with simple ingredients including lasagna noodles, mushrooms, white beans, and a dairy-free milk base, this recipe is both gluten-free and packed with savory flavors thanks to Italian seasoning and nutritional yeast. Everything cooks together in one pot for easy cleanup and a satisfying meal.
Ingredients
Base Ingredients
- 3 Tbsp neutral oil (avocado oil recommended)
- 1 medium white or yellow onion, chopped into small pieces
- 4 cloves garlic, minced
- 3 Tbsp all-purpose flour (substitute with gluten-free flour if preferred)
- 2 cups vegetable broth
- 7 ounces (7-8) lasagna noodles (substitute with gluten-free noodles if needed)
Additional Ingredients
- 1 cup cooked white beans (canned beans work well)
- 2 cups unsweetened dairy-free milk (soy milk recommended)
- 1 8-ounce package white mushrooms, chopped or sliced
- 2 Tbsp nutritional yeast
- 1 1/2 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder (optional)
Instructions
- Sauté Aromatics: Heat a large pot over medium heat. Add the oil and chopped onion, cooking until soft and translucent, about 4 minutes. Add minced garlic and sauté until fragrant, about 2 minutes.
- Add Flour to Form Roux: Stir in the flour and cook briefly to combine. This will help thicken the sauce later.
- Add Broth and Mix: Pour in the vegetable broth and stir well to incorporate the flour mixture.
- Add Pasta and Liquids: Break the lasagna noodles into bite-sized pieces and add to the pot. Pour in the dairy-free milk, then season with Italian seasoning, salt, pepper, and optionally garlic powder. Stir frequently as the pasta cooks for 7-8 minutes, until noodles are tender and cooked through.
- Add Mushrooms, Beans, and Nutritional Yeast: Stir in the chopped mushrooms, cooked white beans, and nutritional yeast. Cook an additional 3-4 minutes until mushrooms soften.
- Adjust Seasonings: Taste the pasta and add extra salt, pepper or Italian seasoning if needed.
- Serve: Remove from heat and divide into bowls. Garnish with fresh parsley or crushed red pepper if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- You can customize the Italian seasoning with 2 tsp each of dried thyme, oregano, rosemary, and basil.
- If you don’t have lasagna noodles, any pasta shape from your pantry can be substituted.
- Recommended garnishes include mozzarella cheese, fresh basil, or additional nutritional yeast for a cheesy flavor.
