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One-Pot Mushroom and White Bean Pasta

A creamy, savory, and satisfying pasta dish that combines hearty mushrooms and protein-rich white beans in a quick one-pan recipe.
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Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Temps total 30 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 8 oz Broken lasagna noodles Use any broken pasta if lasagna noodles aren't available.
  • 8 oz Mushrooms Chopped.
  • 1 can White beans Rinsed and drained.
  • 1 cup Dairy-free cream sauce Or regular cream if not dairy-free.
  • 3 cloves Garlic Minced.
  • 4 cups Vegetable broth
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Pepper
  • for garnish Parsley Chopped.

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add minced garlic and chopped mushrooms; sauté until mushrooms are tender.
  3. Pour in vegetable broth and bring to a simmer.
  4. Add the broken lasagna noodles and cook according to package directions until al dente.
  5. Stir in white beans and dairy-free cream sauce; cook until heated through.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with parsley.

Notes

Keep an eye on noodles for perfect al dente texture. For a thicker sauce, let it simmer a little longer. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.