Description
A quick and flavorful one-pot pasta dish with mushrooms and white beans, perfect for busy weeknights.
Ingredients
Scale
- 8 oz broken lasagna noodles
- 8 oz tender mushrooms, sliced
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup dairy-free creamy sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups vegetable broth
- Salt, to taste
- Pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat until shimmering.
- Add chopped onion and minced garlic, sauté until translucent and fragrant.
- Stir in sliced mushrooms and cook until softened, about 5 minutes.
- Add broken lasagna noodles and vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer until noodles are tender, about 10-15 minutes.
- Add white beans and dairy-free cream, stir to combine until heated through.
- Season with salt and pepper to taste.
- Serve warm and enjoy your cozy meal!
Notes
Best eaten fresh on the same day; reheating may require extra broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg