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Best Cozy One-Pot Mushroom White Bean Pasta

one-pot mushroom white bean pasta - featured image
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A creamy, comforting one-pot pasta dish made with earthy mushrooms and white beans, perfect for busy weeknights. It’s naturally creamy without heavy cream and uses simple pantry ingredients.

Ingredients

Scale
  • 1 lb (450g) cremini mushrooms, sliced
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 8 oz (225g) short pasta (e.g., rigatoni, penne, fusilli)
  • 3 cups (720 ml) vegetable broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: freshly grated Parmesan cheese, lemon juice, red pepper flakes

Instructions

  1. Place a large pot or Dutch oven over medium heat and add 2 tablespoons olive oil. Once shimmering, add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and fresh thyme, cook for 1 minute until fragrant.
  2. Add sliced cremini mushrooms to the pot. Stir to coat in oil and aromatics. Let cook undisturbed for 5-7 minutes until golden-brown on one side, then stir and cook for another 2-3 minutes. Season with salt and pepper.
  3. Pour in drained and rinsed cannellini beans and 3 cups vegetable broth. Scrape up any browned bits from the bottom of the pot. Bring to a gentle boil.
  4. Stir in 8 ounces short pasta, ensuring it is submerged. Bring back to a boil, then reduce heat to a steady simmer. Cover with a lid.
  5. Cook for 10-12 minutes, or until pasta is al dente, stirring once or twice to prevent sticking. The liquid will be absorbed and beans will break down to create a creamy sauce.
  6. Remove from heat. If sauce is too thick, stir in a splash of warm water or broth. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with Parmesan, lemon juice, or red pepper flakes if desired.

Notes

Don’t skip browning the mushrooms for deep flavor. Use a heavy pot to prevent sticking. The pasta will absorb liquid as it cooks; trust the process. Leftovers can be stored in the refrigerator for up to 4-5 days and reheated on the stovetop with a splash of broth.

Nutrition

Keywords: one-pot pasta, mushroom pasta, white bean pasta, creamy pasta, vegetarian pasta, easy weeknight dinner, comfort food

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