When I say “one pot”, I really mean only, one pot, and probably a chopping board & a knife… But basically this meal is quick to cook, and to clean up! Also, nice little bonus, it tastes great too! Everyone’s happy.

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One Pot Mushroom & White Bean Pasta

One Pot Mushroom & Cannellini Bean Pasta

  • Author: Rebecca Jenkins
  • Prep Time: 5mins
  • Cook Time: 20mins
  • Total Time: 25mins
  • Yield: 4 People 1x

Description

One pot. Creamy. Tasty. Satisfying. Quick!


Scale

Ingredients

  • 2 cloves garlic
  • 1 onion
  • 3 Tbsp olive oil
  • 2 cups mushrooms
  • 3 cups spinach (optional)
  • Spice mix: 1 tsp ground coriander, 2 tsp Italian Herbs or Herbs de Provence, 1/2 tsp garlic powder, ground black pepper
  • 1 stock cube (of choice)
  • 1 tin/jar Cannellini beans
  • 1 tin coconut cream (or equivalent – almond milk also goes well, or milk of your choice)
  • 23 cups water
  • 500g pasta of choice

Instructions

  1. Peel and chop your garlic and onion
  2. Heat olive oil in a large deep pot, add garlic and onion, stir to coat in the oil
  3. Chop your mushrooms, add these to the pot
  4. Add spices and crumble in stock cube, stir everything around and allow to cook for 2 mins
  5. Drain and rinse the cannellini beans and add these to the pot
  6. Add coconut cream (or milk of choice) and water (start with 2 cups to start with, you may need to add more as the pasta cooks)
  7. Add the pasta, give everything a good stir through, pop the lid on and allow to come to a simmer.
  8. Once simmering you can now add your spinach if you have some, once again stir through, and replace the lid
  9. Take the lid off if the pasta is causing the liquid to foam up. Normally I don’t have this problem and I can leave the lid on
  10. Cook for 15 mins – until pasta is cooked to your liking – keep an eye on the liquid level and if it is getting too dry then add some more water
  11. Stir everything around one last time and get the serving bowls out ready to serve!