One-Pot Mushroom & White Bean Pasta
Ingredients
- 3 Tbsp neutral oil (olive oil, substitute with water)
- 1 medium white or yellow onion, chopped into small pieces
- 4 cloves garlic, minced
- 3 Tbsp all-purpose flour (substitute with gluten-free flour)
- 2 cups vegetable broth (add more to thin)
- 7 ounces (7-8) lasagna noodles (substitute with gluten-free noodles)
- 1 cup cooked white beans (canned)
- 2 cups unsweetened dairy-free milk (soy milk)
- 1 package (8 ounces) white mushrooms, chopped or sliced
- 2 Tbsp nutritional yeast
- 1 1/2 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder (optional)
Preparation
Heat neutral oil in a pot; add chopped onion and minced garlic. Sauté until softened.
Sprinkle flour over the sautéed mixture, stir well, and cook for a minute.
Pour in vegetable broth, add lasagna noodles, cooked white beans, soy milk, and mushrooms.
Stir in nutritional yeast, Italian seasoning, salt, pepper, and optional garlic powder.
Simmer until noodles are cooked, and the mixture thickens to your liking.
Adjust consistency with additional vegetable broth if needed.
