Description
This easy one-pot mushroom and white bean pasta combines tender mushrooms, creamy dairy-free sauce, and white beans with broken lasagna noodles for a comforting and wholesome meal. Ready in under 30 minutes, it utilizes simple ingredients and a quick cooking process to deliver a flavorful, dairy-free pasta dish perfect for weeknight dinners or a cozy lunch.
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 (can substitute with gluten-free flour)
- 2 cups vegetable broth
- 7 ounces (7-8 pieces) broken lasagna noodles (can substitute with gluten-free noodles)
- 1 cup cooked white beans (canned beans recommended)
- 2 cups unsweetened dairy-free milk (soy milk recommended)
Vegetables and Seasonings
- 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 on medium heat and add the oil. Once hot, add the chopped onion and cook for about 4 minutes until soft and translucent. Then add the minced garlic and cook for an additional 2 minutes until fragrant.
- Create roux: Sprinkle the flour into the pot and stir well to combine with the onions and garlic, cooking briefly to integrate the flour.
- Add liquids and noodles: Pour in the vegetable broth and stir to combine. Break the lasagna noodles into bite-sized pieces and add them to the pot.
- Cook pasta: Pour in the dairy-free milk along with Italian seasoning, salt, pepper, and garlic powder. Stir frequently to prevent sticking and cook for about 7-8 minutes until the noodles are fully cooked and tender.
- Add mushrooms and beans: Stir in the chopped mushrooms, cooked white beans, and nutritional yeast. Cook for an additional 3-4 minutes until mushrooms soften and the flavors meld together.
- Adjust seasoning and serve: Taste the pasta and add additional salt, pepper, or Italian seasoning if desired. Remove from heat and divide into bowls. Garnish with fresh parsley or crushed red pepper flakes for a touch of heat.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use gluten-free flour and noodles to make this recipe gluten free.
- For a creamier texture, use soy milk as the dairy-free milk option.
- Optional garlic powder can be omitted if you prefer a simpler flavor.
- Leftovers reheat well on the stovetop or microwave.
- Adding crushed red pepper serves as a spicy garnish but can be omitted for milder taste.
