Description
A quick and easy one-pot pasta dish featuring creamy mushroom and white bean sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 8 ounces lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add mushrooms and cook until browned, about 5-7 minutes.
- Add garlic, thyme, salt, and pepper to the pot. Cook for 1 minute more until fragrant.
- Pour in vegetable broth and add the rinsed cannellini beans and broken lasagna noodles. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until noodles are tender, stirring occasionally.
- Stir in heavy cream and Parmesan cheese (if using) until the sauce is creamy and heated through.
- Serve the one pot creamy mushroom pasta immediately, garnished with fresh parsley.
Notes
- For a vegan option, omit the Parmesan cheese or use a vegan alternative.
- You can use other pasta shapes like penne or rotini if lasagna noodles are not available.
- Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 30mg