Description
A cozy one-pot pasta dish featuring tender mushrooms, white beans, and creamy dairy-free sauce, made with leftover broken lasagna noodles for unique texture.
Ingredients
Scale
- 8 oz leftover broken lasagna noodles
- 2 cups tender mushrooms, sliced
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup creamy dairy-free sauce
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups vegetable broth
Instructions
- In a large pot, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Add the tender mushrooms and cook until soft.
- Stir in the leftover broken lasagna noodles and vegetable broth, bringing to a simmer.
- Add the white beans and creamy dairy-free sauce, mixing until well-combined.
- Season with salt and pepper to taste.
- Cook until the noodles are tender and the sauce is heated through, about 10-15 minutes.
- Serve warm and enjoy your cozy meal!
Notes
Garnish with fresh herbs and serve with a simple side salad for a complete meal. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta, one-pot, mushroom, white bean, vegan, easy recipe
