Name: Mushroom White Bean Pasta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 8 oz pasta (your choice of type); 2 tablespoons olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 2 cups mushrooms, sliced (such as cremini, white button, or shiitake); Lemon wedges (optional, for serving); 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup vegetable broth; 1/2 cup heavy cream (or cashew cream for a vegan version); 1/2 teaspoon dried thyme; Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish)

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This Mushroom White Bean Pasta is a creamy, comforting dish that combines earthy mushrooms, tender cannellini beans, and a rich sauce, making it a perfect option for a cozy weeknight dinner. It’s hearty, satisfying, and packed with flavor — all while being simple to make!

Mushroom White Bean Pasta

Why You’ll Love This Recipe

This pasta dish offers a delightful balance of creaminess from the sauce and the nutty depth of mushrooms, combined with the protein boost from white beans. It’s a vegetarian-friendly meal that doesn’t compromise on flavor, making it a perfect choice for anyone looking for a satisfying dinner that’s both wholesome and easy to prepare. With its velvety sauce and robust flavors, it’s a meal that everyone will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz pasta (your choice of type)
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups mushrooms, sliced (such as cremini, white button, or shiitake)
1 can (15 oz) cannellini beans, drained and rinsed
1 cup vegetable broth
1/2 cup heavy cream (or cashew cream for a vegan version)
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)

directions

Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
Cook the Mushrooms:
- Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft, about 3–4 minutes.
- Add the garlic and sliced mushrooms, seasoning with salt and pepper. Cook the mushrooms in batches if necessary to avoid overcrowding, ensuring they brown properly. This should take about 5-7 minutes.
- Once the mushrooms are golden and tender, stir in the thyme and cook for another 1-2 minutes.
Make the Sauce:
- Add the cannellini beans and vegetable broth to the mushrooms. Let it simmer for 5 minutes, allowing the beans to heat through.
- Stir in the heavy cream (or cashew cream for a vegan alternative), and simmer for an additional 3–5 minutes to create a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.
Combine the Pasta and Sauce:
- Add the drained pasta to the pan with the sauce. Toss to combine, ensuring the pasta is well-coated with the creamy mushroom and bean sauce.
Serve:
- Taste and adjust seasoning with more salt and pepper if necessary.
- Garnish with chopped fresh parsley and serve with lemon wedges for a bright, acidic contrast that complements the richness of the dish.

Servings and timing

Servings: 4-6
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Vegan Version: Substitute the heavy cream with cashew cream for a plant-based alternative.
Add Greens: Add spinach, kale, or arugula to increase the vegetable content.
Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce for a spicy twist.
Cheese Option: For a richer flavor, top with freshly grated Parmesan or Pecorino (or nutritional yeast for a vegan option).
Noodle Options: Use whole wheat pasta, gluten-free pasta, or spiralized zucchini for a lower-carb alternative.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of vegetable broth or reserved pasta water to help loosen the sauce if it thickens too much. You can also freeze this dish for up to 3 months. For best results, reheat gently on the stove over low heat.

FAQs

Can I make this pasta gluten-free?

Yes, you can use gluten-free pasta to make this dish suitable for a gluten-free diet.

Can I use canned mushrooms?

Fresh mushrooms provide the best flavor and texture, but you can use canned mushrooms if necessary, although they will have a softer texture.

How do I make the sauce creamier?

If you prefer a richer sauce, add extra heavy cream or increase the amount of cashew cream.

Can I freeze this pasta?

Yes, you can freeze the pasta. Store it in an airtight container, and when reheating, add a bit of broth or water to restore the sauce’s creaminess.

How can I add more protein to the dish?

You can add grilled chicken, turkey sausage, or even tofu for extra protein.

Conclusion

This Mushroom White Bean Pasta is a rich, creamy, and comforting dish that’s both healthy and easy to make. The earthy mushrooms, creamy beans, and velvety sauce come together to create a satisfying meal that’s perfect for a weeknight dinner. Whether you’re cooking for yourself or feeding a family, this dish will quickly become a go-to favorite.