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close up of mushroom, green bean pasta in bowl

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.
Course dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person


  • Medium Pot, with lid
  • Measuring cups, spoons
  • Serving spoon
  • cutting board
  • knife


  • 1 cup sliced mushrooms
  • 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


  • 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.



  • 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.