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close up of mushroom, green bean pasta in bowl
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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

Equipment

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

Ingredients

  • 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

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.

Video

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.