When you’re craving a comforting meal that’s both hearty and healthy, this one-pot mushroom & white bean pasta fits the bill perfectly. It’s a simple, flavorful dish that comes together quickly, making it ideal for busy weeknights or anytime you want minimal fuss in the kitchen.
This one-pot pasta recipe combines earthy mushrooms with creamy white beans, creating a satisfying texture and protein boost without needing any meat. Plus, cooking it all in one pot means you spend less time washing dishes and more time enjoying your food.
Why You’ll Love This Recipe
- Made entirely in one pot for easy cleanup
- Rich, comforting flavors with mushrooms and white beans
- Ready in under 30 minutes for quick weeknight dinners
- Protein-packed and vegetarian-friendly
- Uses pantry staples and fresh ingredients
Ingredients
Gather these simple ingredients for a delicious one-pot pasta that’s both nutritious and comforting.
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (15-ounce) can white beans, drained and rinsed
- 8 ounces dry penne pasta
- 3 cups vegetable broth
- 1 cup water
- 1/2 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 380 per serving
How to Make One-Pot Mushroom & White Bean Pasta
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they release their moisture and start to brown.
- Add the minced garlic, dried thyme, and crushed red pepper flakes if using. Cook for 1 minute until fragrant but not browned.
- Pour in the vegetable broth and water, then stir in the dry penne pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 12 minutes, stirring occasionally to prevent sticking.
- Once the pasta is almost cooked through, stir in the drained white beans. Cook uncovered for another 3-4 minutes until the pasta is tender and the liquid has mostly absorbed.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Let stand for 2 minutes to thicken slightly.
- Spoon the pasta into bowls and garnish with chopped fresh parsley and extra Parmesan if desired. Serve warm and enjoy!
Tips for the Best Results
- Use a wide, deep skillet or pot so the pasta cooks evenly and has enough liquid to absorb.
- Stir the pasta regularly while cooking to avoid sticking and ensure even cooking.
- Adjust the broth and water ratio if your pasta needs more liquid during cooking.
- For a vegan version, omit the Parmesan or substitute with a plant-based cheese alternative.
- Add a squeeze of lemon juice at the end for a bright, fresh finish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may thicken as it cools; add a splash of broth or water when reheating to loosen it back up.
You can freeze the cooked pasta in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating gently on the stovetop or microwave.
Frequently Asked Questions
Can I use other types of pasta for this recipe?
Yes, you can substitute penne with other short pasta shapes like rigatoni, fusilli, or farfalle. Just keep an eye on cooking times as some shapes may cook faster or slower.
Is it possible to make this gluten-free?
Absolutely! Use your favorite gluten-free pasta and make sure the vegetable broth is gluten-free as well. Cooking times may vary slightly, so check pasta doneness frequently.
Can I add other vegetables to the dish?
Definitely. Spinach, kale, or cherry tomatoes are great additions. Add leafy greens during the last few minutes of cooking to wilt them gently.
How do I make this recipe vegan?
Simply omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.
