One-Pot Creamy Mushroom Spinach Pasta with Beans – a super simple vegetarian dish that takes only 20 minutes to make cooks together in one pot! Great dinner idea for a busy weeknight!
Meatless dinner never tasted better. Especially if it comes together in just 20 minutes and requires only one pan. Winner for any day of the week!
I have to say, I am crazy about this dish. It saved me on our busiest days lately. Creamy pasta that’s packed with flavor is always a hit in our house. My Hubby and I loved creamy pasta since the days we have been dating. Our kids always clean plates when I use bow ties. Add sauteed mushrooms, spinach and beans and you have a delicious and filling dish on your dinner table.
The one-pot wonders are a true time saver and dinner saver for those days when you feel like you need more than one of you. And we all have those days. On days when you want something delicious and satisfying yet quick and easy. And there are also days when you don’t feel like cooking and you just want to skip right to the dessert. And what about those days when you are feeling under the weather or coughing your lungs up. I feel like everyday I see or hear friends falling sick. This season seems full of bugs and the flu seems to be ruthless. It’s not passing anyone.
This dinner idea is a must make on all of those days. The mushrooms are sauteed in a couple of tablespoons of butter and (I usually add a splash of olive oil). Then spinach (frozen of fresh) and beans (I love the great Northern beans for this dish) are added. Then in goes the uncooked pasta and the liquid and everything is brought to a boil. The whole dish cooks, simmering over a medium-low heat, until the pasta is done. Just like that – stove-top to table in just 20 minutes.
Enjoy!
- 2 Tablespoons butter salted or unsalted (if salted, decrease the salt in recipe)
- 6 oz white mushrooms washed and sliced, about 3 .
- 1 15 oz . can white great northern beans drained and rinsed
- 3/4 cup frozen or a handful of fresh spinach
- 3 cups bow tie pasta or other bite size pasta uncooked, 9oz.
- 1.5 cup chicken stock or water
- 1 cup half and half (a half milk and half cream available at the dairy section) or whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- In large saucepan, melt butter.
- Add sliced mushrooms and saute until cooked and fragrant.
- Add spinach, beans, pasta, chicken stock (or water), half and half, onion powder, garlic powder, salt and pepper. Stir all together.
- Bring the mixture to a boil, over medium heat. Stir often.
- Reduce the heat to medium-low and simmer until the pasta is done, about 15 minutes. Stir from time to time.
- Remove from heat and let stand for 10 minutes. Stir and serve.
Related recipes:
Cheesy Spinach Dip Chicken Pasta
One Pot Tortellini and Meatballs
Creamy Lemon and Asparagus Pasta
Tricia Garcia says
I clicked to find the recipe and it just takes me to a page to subscribe. I am already subscribed. Is there any way I can have this recipe emailed to me? I love it!!
Anna says
Hi Tricia! All fixed! Can you try again?
Jeanne Morton says
This was delicious. I try to eat more meatless meals when my husband is out of town. Very tasty. Thanks for sharing.
[email protected] says
Hi Jeanne! I am so glad you like this recipe! Thank you for letting me know.:D
Victoria C says
Do you know how many calories are in a serving size? Or do you know of an app where I can list the ingredients to get a calculation of calories per serving size?
[email protected] says
Hi Victoria! Thank you for the question! I checked through My Fitness Pal and it looks like it would be 322 calories. I am not sure how reliable it is because at first it did show me over a 1000 calories for the garlic powder, which can’t be correct. Once I removed it, the calorie count showed 322. I hope this helps! Let me know if you make it! Have a beautiful week! -Anna
pragati says
There’s just something about bowties – cute and special 🙂
This looks good!
Morga says
This recipe went haywire for me because I forgot to buy spinach and my beans got dented, so I used this is a base recipe to “freestyle”.. One could use all kinds of stuff in this recipe and the creamy sauce would be a great starting point! I used “baby Bella” mushrooms, red pepper, and I sautéed the mushrooms with sweet onion (and reduced the onion powder to compensate). I ended up adding more black pepper, a dash of cayenne and a dollop of sour cream, with whole wheat linguine. Wow. Soooo good. I’ll be using this recipe with different ingredients pretty frequently and look forward to trying it as intended as well!
Dawn says
I made this vegan by replacing butter with olive oil, chicken stock with vegetable broth, and cream with 3/4c unsweetened almond milk pureed with 1/3c firm tofu. I also sauteed onion and garlic with the mushrooms in place of onion and garlic powder. Makes a great hearty fall vegan meal!
Kimberly Ann says
I’m always on the hunt for weeknight pasta meals – this looks just fabulous.
Angela says
One pot, ready in 20 minutes, and delicious?! Yup. Right up my alley. Sign me up!!
Stacy says
Oh, my! Anna, you have outdone yourself in the quick and easy yet satisfying dinner recipe department! Pasta with a creamy sauce in 20 minutes? Life saver recipe, indeed! Bow tie pasta is a favorite at our house. Can’t wait to make this. 🙂 Thanks for sharing and have a great weekend! xo Pinning, of course!
Kimberly says
Oh my … I love everything about this recipe! Perfect for Meatless Monday!
marla says
Oh my goodness! I need this pasta NOW!!
Danae says
This creamy pasta looks absolutely delicious Anna! I love that it’s a hearty vegetarian option as well, perfect for meatless Monday!
Kate says
Holy YUM! That is SO up my alley, I could swim in it! 20 minutes, one pot, and creamy… LOVE IT!
AND thank YOU for sharing my pasta!!! XO