Mushroom and White Bean Pasta
Ingredients
- 3 Tbsp neutral oil, I used olive oil
- 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
- 7 ounces (7-8) lasagna noodles, substitute with gluten-free noodles
- 1 cup cooked white beans, I used canned beans
- 2 cups unsweetened dairy-free milk, I used soy milk
- 1 package of white mushrooms, chopped
- 2 Tbsp nutritional yeast
- 1 1/2 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder, optional
Preparation
Heat a large pot on medium heat. Add the oil and onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 2 minutes.
Add the flour and stir to combine. Pour in the vegetable broth and mix.
Break the lasagna noodles into bite sized pieces and add it to the pot.
Pour the milk, Italian seasoning, salt, pepper, garlic powder, stirring frequently, and cook until the noodles are completely cooked, 7-8 minutes.
Add the mushrooms, beans, and nutritional yeast. Cook for 3-4 minutes or until the mushrooms are soft.
Taste the pasta and add additional seasoning (salt, pepper, or italian seasoning) if needed.
Take pasta off the heat. Divide into bowls and garnish with fresh parsley or crushed red pepper.
Storage tips
Leftovers can be kept in the refrigerator in an airtight container for 3 days.
