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Vegan Mushroom and White Bean Pasta

This vegan pasta is a great cost effective and easy dinner to whip together on those busy nights. Not only is it high in fiber and protein, it is very flavourful!

Recipe adapted from

Vegan Mushroom and White Bean Pasta

Total Time:






Dietary Preference(s):



  • 2 tbsp olive oil
  • 1 medium white or yellow onion, chopped into small pieces
  • 2 cloves garlic, minced
  • 2 tbsp arrowroot powder
  • 2 cups vegetable broth
  • 1 cup white beans, canned
  • 1 cup peas, frozen
  • 1 cup soy milk
  • 1 cup cremeni mushrooms, chopped
  • 1 cup shitake mushrooms, chopped
  • 1 1/2 cups dried pasta of your choice
  • 2 tbsp nutritional yeast
  • 1-1/2 tbsp italian seasoning
  • salt and pepper to taste

How to Make It


Boil water and add pasta of your choice. Cook until slighty undercooked and set aside. (save some pasta water and set aside)


While water is boiling/pasta is cooking, heat a large pot on medium heat. Add the oil, mushrooms, and onion and cook until soft and translucent.. Add the garlic and italian seasoning and cook until fragrant, 2 minutes. Add the flour and stir to combine. Pour in the vegetable broth and mix.


Add the soy milk, nutritional yeast, and almost cooked pasta to the pot and stir. Heat until pasta is cooked and you reach the desired consitency. Note: You can add pasta water if you need to thin out or more arrowroot powder to thicken.


Add fozen peas and cook for 2-3 minutes. Add salt and pepper to taste. Leftovers can be kept in the refrigerator in an airtight container for 3 days.

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