Mushroom Green Bean Pasta for One
This mushroom green bean pasta for one is such an easy one pot meal that's ready in about 20 minutes. It's got a light, creamy sauce with tender mushrooms and green beans. Serve with sausage or edamame.
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Servings: 1 person
Equipment
- Medium Pot, with lid
- Measuring cups, spoons
- Serving spoon
- cutting board
- knife
Ingredients
- 1 cup sliced mushrooms
- ⅔ cup pasta
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- pinch salt
- pinch onion powder
- 1 ½ cup water or chicken/vegetable broth
- 1-2 teaspoons butter
- ½ cup green beans (ends cut off) or a handful
- 1 teaspoon lemon juice
- grated parmesan cheese
- red pepper flakes
Instructions
- Add 1 cup sliced mushrooms, ⅔ cup pasta, 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder, and a pinch of salt and onion powder to large skillet. over medium/medium-high heat.
- Cover with 1 ½ cup water or chicken broth (or water + ¾-1 teaspoon chicken bouillon paste). Cover with lid. Bring to a boil.
- Cook until pasta is al dente, or to preferred texture. About 5-8 minutes.
- Drain and set aside any leftover water. (you will add it back in after the mushrooms brown). Reduce heat to medium.
- Add 1-2 teaspoons butter and ½ cup or a handful of green beans to pan.
- Brown mushrooms, about 1-3 minutes.
- Once mushrooms are browned, add back remaining pasta water. This will be your sauce. Add 1 teaspoon lemon juice. Simmer until desired thickness.
- Top with parmesan cheese and red pepper flakes. You can serve it as is or with Italian sausage, steak, edamame, shrimp, salmon, etc.
Notes
- Instead of pan frying the mushrooms first, I cook them in water, with the pasta. This is a trick I learned from America's Test Kitchen. It helps your mushrooms not soak up ALL THE fat! It's genius.
- I also add the mushrooms and pasta to the water before it boils. Another trick I learned from America's Test Kitchen. It's easier, saves a few minutes, and still makes great pasta.
- Save the leftover pasta water, it's filled with starch to help your sauce stick to the pasta, and slightly thicken it. It's a great pasta trick.
- Use your favorite type of pasta, I chose a twisty noodle for the sauce to stick to.
- Steam all green beans, store leftover ones in the fridge for another dish. It'll be easier to eat them once they're cooked!
- Double the recipe for leftovers to eat for lunch or dinner.
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