If you’re searching for a comforting, hearty dish that comes together with minimal fuss, you will absolutely love this One-Pot Mushroom and White Bean Pasta Recipe. It’s a cozy, creamy pasta made with those little broken lasagna noodles you might have stashed away, tender white mushrooms, and protein-packed white beans all mingling in a luscious dairy-free sauce. This dish isn’t just quick to whip up—it’s packed with flavor and texture that make every bite soulful and satisfying. Trust me, once you try this recipe, it’ll become one of your go-to weeknight wonders.

Ingredients You’ll Need

A white pot with blue handles holds light yellow square pasta pieces with wavy edges floating in a clear golden broth. Small bits of white onion are scattered on top of the broth and pasta. The pot sits on a white marbled surface, and the broth's surface has a slight shine, showing steam rising gently. The pasta pieces overlap each other and rest evenly in the broth. photo taken with an iphone --ar 4:5 --v 7

There’s a beautiful simplicity in this recipe’s ingredients, where each component plays a vital role in building layers of taste, texture, and color. From the umami-rich mushrooms to the creamy dairy-free milk, these ingredients come together effortlessly to create that rich, cozy pasta everyone will rave about.

3 Tbsp neutral oil: I used avocado oil for a mild flavor that lets the mushrooms shine.
1 medium white or yellow onion, chopped: Adds subtle sweetness and depth when softened.
4 cloves garlic, minced: Brings warm aroma and vibrant flavor to the base of the sauce.
3 Tbsp all-purpose flour: Acts as the thickening agent; can be swapped with gluten-free flour to suit dietary needs.
2 cups vegetable broth: Provides a savory foundation and moist cooking liquid for the noodles.
7 ounces broken lasagna noodles: The star pasta shape here, great for soaking up all the creamy sauce, though gluten-free noodles work perfectly too.
1 cup cooked white beans: A nutritious, creamy addition that bumps up the protein and texture.
2 cups unsweetened dairy-free milk: Soy milk is my pick, lending creaminess without dairy.
1 8-ounce package white mushrooms, chopped or sliced: Offers earthy flavor and tender bites throughout.
2 Tbsp nutritional yeast: Adds a subtle cheesy, nutty undertone that complements the dish wonderfully.
1 1/2 Tbsp Italian seasoning: A fragrant blend of herbs that brightens the entire pot.
1 tsp salt: Essential for balancing flavors.
1 tsp pepper: Adds a gentle kick of spice.
1/2 tsp garlic powder (optional): For an extra layer of garlic goodness if you like.

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

Step 1: Sauté the Aromatics

Start by heating your large pot over medium heat and adding the oil. Toss in the chopped onion and let it soften and turn translucent—it takes about four minutes and releases a lovely sweetness. Next, add the minced garlic and cook just until fragrant, about two minutes. This foundational step sets the tone for all the flavors to come, so don’t rush it.

Step 2: Create the Roux

Sprinkle the flour over the softened onions and garlic, stirring constantly to combine well. This little step thickens the sauce later on, giving your pasta that creamy consistency everyone craves. Stir for just a minute to cook off the raw flour taste.

Step 3: Add Liquids and Noodles

Pour in the vegetable broth and give everything a good stir to blend the roux into the liquid. Then, break your lasagna noodles into bite-sized pieces right into the pot. Add the dairy-free milk along with the Italian seasoning, salt, pepper, and garlic powder if you’re using it. Keep stirring frequently so the noodles cook evenly without sticking, which usually takes 7 to 8 minutes.

Step 4: Incorporate Mushrooms, Beans, and Nutritional Yeast

When the noodles are tender and the sauce is thickened, gently stir in the chopped mushrooms, white beans, and nutritional yeast. Let it all simmer together for another 3 to 4 minutes until the mushrooms are soft but still hold their shape. Taste your creation and adjust the seasoning by adding more salt, pepper, or Italian seasoning if needed.

Step 5: Final Touches and Serving

Once your pasta is perfectly cooked and seasoned, remove the pot from the heat. Scoop the creamy, mushroom-studded pasta right into bowls and prepare for garnishing. This is where the meal truly comes alive with pops of fresh color and texture.

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

A blue pot filled with creamy ravioli pasta is shown close-up on a white marbled surface. The ravioli have a pale yellow color with ruffled edges and are submerged in a thick, creamy sauce with visible pieces of sliced brown mushrooms and small white beans. A wooden spoon lifts a ravioli piece covered in sauce and topped with a mushroom slice and green herb bits, sprinkled with black pepper. The scene looks warm and comforting, with the pasta and sauce fully covering the pot’s inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten up your bowls with a sprinkle of fresh parsley or a dash of crushed red pepper flakes. The parsley adds a refreshing herbal note and vibrant color, while crushed red pepper offers a gentle heat that contrasts beautifully with the creamy sauce.

Side Dishes

This pasta stands strong on its own as a filling meal, but pairing it with a crisp green salad or roasted seasonal veggies adds balance and variety. Light vinaigrettes or lemony dressings harmonize especially well, cutting through the richness of the dish.

Creative Ways to Present

For a fun twist, serve this pasta in individual ramekins topped with toasted breadcrumbs and a drizzle of olive oil for some crunch. Alternatively, spoon it onto a large platter and garnish with whole sautéed mushrooms and fresh herb sprigs for a welcoming, family-style presentation.

Make Ahead and Storage

Storing Leftovers

After enjoying your delicious One-Pot Mushroom and White Bean Pasta Recipe, place any leftovers in an airtight container and refrigerate promptly. It will stay fresh and tasty for up to three days, making it perfect for quick lunches or dinners later in the week.

Freezing

This pasta doesn’t freeze as well as fresh because of the dairy-free milk creating a delicate sauce, which can separate upon thawing. For best results, enjoy it fresh or store refrigerated instead.

Reheating

When you’re ready to enjoy leftovers, gently reheat the pasta on the stovetop over medium-low heat with a splash of vegetable broth or dairy-free milk to revive the creamy texture. Stir constantly to ensure the sauce stays smooth and the flavors stay vibrant.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While broken lasagna noodles work beautifully here, you can easily substitute with penne, fusilli, or any short pasta you have on hand. Just adjust cooking time accordingly.

Is this recipe suitable for a vegan diet?

Yes, the One-Pot Mushroom and White Bean Pasta Recipe is entirely plant-based since it uses dairy-free milk and nutritional yeast for that cheesy flavor without any animal products.

Can I make this dish gluten-free?

Definitely. Just swap the all-purpose flour for a gluten-free version and use gluten-free noodles. The creamy texture and flavors will remain just as satisfying.

What can I substitute for nutritional yeast?

If you don’t have nutritional yeast, you can omit it or add a little bit of vegan Parmesan-style cheese. It adds that subtle umami and cheesiness but isn’t totally necessary.

How do I store and reheat leftovers to keep the best texture?

Store your leftovers in an airtight container in the fridge for up to three days. When reheating, warm gently on the stovetop with a splash of broth or milk to loosen the sauce, stirring often to keep it creamy and prevent sticking.

Final Thoughts

This One-Pot Mushroom and White Bean Pasta Recipe is a shining example of how simple ingredients and a little bit of love can turn into a soul-satisfying meal that’s ready in a flash. It’s perfect for busy weeknights when you want comfort without fuss, and it’s so adaptable that you can make it your own. I can’t wait for you to try it—once you do, it’s sure to become a cherished favorite in your kitchen!