Instant Indulgence: Delicious Creamy One-Pot Mushroom & White Bean Pasta in 30 Minutes

This Delicious Creamy One-Pot Mushroom & White Bean Pasta is a quick, flavorful meal ready in just 30 minutes.

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Course: Dinner

Cuisine: Italian

Keyword: Creamy, mushroom, one pot, Pasta, quick meal, white bean

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 350kcal

2 tablespoons Neutral Oil Ideal for sautéing vegetables without overpowering flavors, olive oil can add richness.
1 medium Onion Provides a sweet base flavor; a fresh, firm onion is key to great taste.
4 cloves Garlic Adds aromatic notes; fresh cloves enhance the flavor impact wonderfully.
2 tablespoons All-purpose Flour Thickens the sauce; consider using gluten-free flour if desired.
4 cups Vegetable Broth Enhances the savory depth; low-sodium broth helps control saltiness.

9 sheets Lasagna Noodles No boiling needed; breaking them into pieces ensures even cooking.
1 can Cooked White Beans These add creaminess and protein; canned beans are convenient for quick meals.
1 cup Dairy-free Milk Creates a luscious creamy sauce; almond or soy milk works wonderfully.

8 ounces White Mushrooms Choose fresh, firm mushrooms for optimal flavor and texture.
3 tablespoons Nutritional Yeast Gives a cheesy flavor without dairy, enhancing richness in the sauce.
1 tablespoon Italian Seasoning A blend of herbs that brings traditional Italian flavors to your dish; use fresh herbs when available.
1 teaspoon Salt Adjust to taste.
1 teaspoon Fresh Ground Pepper Adds a satisfying kick.
1 teaspoon Garlic Powder Boosts garlic flavor; add according to your preference for garlic richness.

2 tablespoons Fresh Parsley Adds a pop of color and freshness on top when serving.
1 teaspoon Crushed Red Pepper For those who enjoy a little heat, sprinkle some on before serving.

Heat a large pot over medium heat and add the neutral oil and diced onion. Cook for about 4 minutes until the onion turns translucent, then stir in minced garlic and cook for an additional 2 minutes until fragrant.
Gradually stir in the all-purpose flour until it's well combined. Slowly pour in the vegetable broth, whisking constantly to avoid any lumps.
Break the lasagna noodles into smaller pieces and add them to the pot. Make sure they're evenly distributed for consistent cooking.
Pour in the dairy-free milk along with Italian seasoning, salt, pepper, and garlic powder. Stir everything together and cook for 7-8 minutes until the noodles are al dente.
Stir in the sliced white mushrooms and cooked white beans. Continue cooking for another 3-4 minutes, allowing the mushrooms to soften and flavors to meld.
Give your pasta a taste and adjust seasoning as needed. Add a bit more salt, pepper, or nutritional yeast to suit your flavor preferences.
Once the pasta is perfectly cooked, remove from heat. Serve in bowls and garnish with fresh parsley or a sprinkle of crushed red pepper for an extra kick.

Top with a sprinkle of additional nutritional yeast for an even cheesier flavor.