One-Pot Mushroom and White Bean Pasta 

This One-Pot Mushroom and White Bean Pasta is a wholesome, plant-based meal that’s as nourishing as it is satisfying. Packed with earthy mushrooms, creamy white beans, and tender pasta, all simmered together in one pot, it’s the perfect weeknight dinner with minimal cleanup. The savory broth gets a boost from garlic, herbs, and nutritional yeast, creating a rich, umami-forward sauce without the need for dairy. This recipe is vegan, hearty, and full of protein and fiber—great for feeding a family or meal prepping for the week. Comforting, creamy, and easy to make in under 30 minutes.

Ingredients

• 1 tablespoon olive oil
  
  

• 1 small onion, diced
  
  

• 4 cloves garlic, minced
  
  

• 8 oz mushrooms, sliced
  
  

• 1 (15 oz) can white beans, drained and rinsed
  
  

• 3 cups vegetable broth
  
  

• 1 ½ cups unsweetened plant-based milk
  
  

• 2 tablespoons nutritional yeast
  
  

• 8 oz pasta (penne, rotini, or your choice)
  
  

• ½ teaspoon dried thyme
  
  

• Salt and pepper, to taste
  
  

• Optional: fresh parsley or chili flakes for garnish
  
  

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
   
   

2. Add diced onion and sauté for 2–3 minutes until softened.
   
   

3. Stir in garlic and sliced mushrooms. Cook for 5–6 minutes, until mushrooms are tender and browned.
   
   

4. Add the white beans, vegetable broth, plant milk, nutritional yeast, pasta, and dried thyme. Stir well.
   
   

5. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–15 minutes, stirring occasionally, until pasta is cooked and sauce is creamy.
   
   

6. Season with salt and pepper to taste.
   
   

7. Serve hot, garnished with fresh parsley or chili flakes if desired.
   
   

Nutrients (per serving, approx. based on 4 servings)

• Calories: 410
  
  

• Protein: 16g
  
  

• Fat: 9g
  
  

• Saturated Fat: 1g
  
  

• Carbohydrates: 64g
  
  

• Fiber: 8g
  
  

• Sugar: 4g
  
  

• Sodium: 540mg