One-Pot Mushroom Sage Pasta

This creamy one-pot mushroom and sage white bean pasta combines earthy mushrooms, fragrant herbs, and protein-packed beans into a comforting meal that comes together in just 35 minutes. The beauty of this dish lies in its simplicity—everything cooks in a single pot, allowing the flavors to meld together while saving you from a sink full of dishes.

I created this recipe during a busy weeknight when I needed something comforting but didn't have the energy for an elaborate meal. The combination of earthy mushrooms and aromatic sage was so successful that it's become my go to dish when entertaining vegetarian friends.

Ingredients

• Pasta: Short varieties like penne or fusilli work best as they catch the creamy sauce in their ridges and cook evenly in the one pot method
• Cremini mushrooms: These provide a deeper flavor than white button mushrooms, but either will work beautifully in this dish
• White beans: Cannellini or navy beans add protein and creamy texture when they slightly break down during cooking
• Fresh sage: The aromatic heart of this dish, fresh sage offers a distinctive earthy flavor that perfectly complements mushrooms
• Vegetable broth: Use a good quality broth as it forms the base of your sauce and provides much of the flavor
• Heavy cream: Creates the silky texture that makes this dish so comforting, use full fat for best results
• Parmesan cheese: Adds umami depth and helps thicken the sauce as it melts into the hot pasta
• Lemon zest: The bright citrus notes balance the richness of the cream and earthiness of the mushrooms

Instructions

Sauté the aromatics:

Heat olive oil in a large Dutch oven over medium heat until it shimmers slightly. Add finely chopped onions and cook for 3 to 4 minutes, stirring occasionally with a wooden spoon. Look for the onions to become translucent and soft but not browned. Add minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown which would create bitterness.

Cook the mushrooms:

Add sliced mushrooms along with a pinch of salt which helps them release moisture. Cook for 5 to 6 minutes, stirring occasionally. You want the mushrooms to reduce in size, release their liquid, and then start to brown slightly which concentrates their earthy flavor. Patience here builds the foundation of your dish.

Build the flavor base:

Add the drained white beans, chopped sage, black pepper, and red pepper flakes if using. Stir everything together and allow to cook for about 1 minute. This brief cooking time allows the sage to release its aromatic oils and the beans to absorb some of the mushroom flavor.

Cook the pasta:

Pour in the vegetable broth and heavy cream, then add your dry pasta directly to the pot. Stir well to ensure the pasta is mostly submerged in liquid. This one pot method allows the pasta to absorb the flavored liquid while releasing starches that naturally thicken your sauce.

Simmer to perfection:

Bring the mixture to a boil, then immediately reduce to a gentle simmer. Cook uncovered for 12 to 15 minutes, stirring every few minutes to prevent sticking. The pasta is done when it reaches al dente texture and the sauce has thickened enough to coat the back of a spoon. If the mixture gets too dry before pasta is tender, add a splash more broth.

Finish with richness:

Remove the pot from heat and immediately stir in the grated Parmesan cheese and lemon zest. The residual heat will melt the cheese into the sauce, creating a silky texture. Taste and adjust seasoning with additional salt and pepper if needed. Allow the pasta to rest for 2 minutes before serving to let the sauce thicken to its final consistency.

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The magical combination of sage and mushrooms in this dish reminds me of autumn dinners in Tuscany where these ingredients shine. My grandmother would always say that sage brings both flavor and wisdom to the table, which is why I never skimp on this herb when making this pasta.

Make It Ahead

This pasta dish actually improves with time, making it perfect for meal preparation. Cook the entire dish as directed, but undercook the pasta by about 1 minute. Allow it to cool completely before refrigerating in an airtight container for up to 3 days. When reheating, add a splash of broth or water to loosen the sauce, as the pasta will continue to absorb liquid while stored.

Ingredient Substitutions

If you cannot find fresh sage, dried sage works well but use only one third the amount as its flavor is more concentrated. For a dairy free version, coconut cream provides a similar richness to heavy cream, though it will add a subtle coconut flavor. Any short pasta shape works beautifully in this recipe, including gluten free varieties, though cooking times may vary slightly. For an extra protein boost, add sliced chicken sausage or shredded rotisserie chicken when adding the beans.

Seasonal Variations

Spring version Use asparagus pieces instead of mushrooms and add fresh peas in the last 3 minutes of cooking Summer adaptation Add halved cherry tomatoes and basil instead of sage, finishing with fresh mozzarella Fall favorite Include diced butternut squash with the mushrooms and add a pinch of nutmeg Winter warmer Stir in a handful of kale in the last 5 minutes and top with toasted walnuts

How To Elevate This Dish

For a restaurant quality presentation, reserve a few sautéed mushrooms and fried sage leaves to garnish each plate. A drizzle of high quality extra virgin olive oil just before serving adds a beautiful sheen and rich flavor. Consider adding a tablespoon of white miso paste when adding the broth for an incredible depth of umami flavor that complements the mushrooms perfectly.

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This humble yet sophisticated pasta dish proves that comfort food can be both easy to prepare and impressive enough for company. The combination of creamy sauce, tender beans, and earthy mushrooms creates a satisfying meal that feels like a warm hug at the end of a long day. What I love most about this recipe is how it transforms simple ingredients into something truly special, reminding us that good cooking doesn't need to be complicated to be extraordinary.

Recipe Q&A

→ Which type of mushroom works best?

Cremini or button mushrooms offer earthy depth, but you can use other varieties like shiitake for stronger flavor.

→ Can I make this vegan?

Absolutely. Substitute plant-based cream and vegan Parmesan to keep it dairy-free without losing creaminess.

→ What’s the best pasta shape for this dish?

Short shapes like penne, fusilli, or rigatoni ensure the sauce clings to the pasta and are easy to cook evenly.

→ How do I boost the protein content?

Including white beans already adds protein, but you can increase the amount or add lentils for extra nutrition.

→ How do I make the sauce creamy without dairy?

Use plant-based cream or cashew cream for richness. Vegan Parmesan or nutritional yeast adds cheesiness and depth.