One-Pot Mushroom & White Bean Pasta

plantbasedandveganfood.com

Susan Scott

3 tbsp all-purpose flour, substitute with gluten-free flour

2 cups vegetable broth

6 ounces (6 to 7) lasagna noodles, substitute with gluten-free noodles

2 tbsp neutral oil, substitute with water

2 cups unsweetened dairy-free milk, I used soy milk

1 package (8 ounces) of white mushrooms, chopped

2 tbsp nutritional yeast

1 medium white or yellow onion (chopped into small pieces)

4 cloves garlic, minced

1 cup cooked white beans

1 tbsp Italian seasoning

1 tsp salt

1 tsp pepper

½ tsp garlic powder

Directions at plantbasedandveganfood.com

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