Seasonal Recipes — Fall Recipes
Cozy Mushroom & White Bean “Alfredo” Pasta
Molly Moore / 27 August 2025
When the weather turns crisp, I crave healthy fall recipes that feel indulgent but are still nourishing. This Mushroom & White Bean “Alfredo” Pasta hits the spot every time. Creamy white bean sauce tossed with sautéed mushrooms creates a comforting healthy dinner recipe that’s naturally vegan and packed with flavor. It’s the perfect fall recipe for busy weeknights or cozy weekend dinners and makes a great vegan fall dish for entertaining or family meals.
I first made this dish when I saw those super creamy pasta dishes taking over my feed but wanted something without the heaviness of traditional alfredo. The white beans give it that luscious texture, while the mushrooms add a rich, savory depth. It quickly became one of my go-to fall dinners. I love whipping it up with a quick salad on the side for a balanced meal that feels like a treat but is completely plant-based and high in protein.
Why You’ll Love This Mushroom & White Bean “Alfredo” Pasta
- Creamy and satisfying, without any dairy
- Quick and simple, ready in under 30 minutes
- Healthy and plant-based, a great healthy dinner recipe for the whole family
- Perfect for fall, the mushrooms and savory sauce make it cozy and comforting
Personally, I like to sprinkle a little nutritional yeast or fresh parsley on top before serving. It adds a bright touch and a slightly cheesy flavor that makes it feel indulgent without dairy.
Ingredients You’ll Need
For the White Bean Alfredo Sauce:
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup unsweetened plant-based milk (try my homemade milk recipes in the healthy staples collection)
- 2 garlic cloves
- 2 tbsp olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: nutritional yeast for a cheesy flavor
For the Mushrooms & Pasta:
- 12 oz pasta of your choice (I like whole wheat or chickpea pasta)
- 8 oz mushrooms, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step: How to Make Mushroom & White Bean “Alfredo” Pasta
- Cook pasta according to package instructions, reserving a little pasta water
- Sauté mushrooms in olive oil over medium heat until tender and golden, seasoning with salt and pepper
- Prepare the white bean sauce by blending white beans, plant-based milk (I have the perfect recipe for a homemade almond milk which works beautifully), garlic, olive oil, lemon juice, salt, and pepper in a blender until smooth
- Heat the sauce in a saucepan for a few minutes, adding a splash of pasta water if needed for creaminess
- Toss pasta and mushrooms with the sauce until evenly coated
- I often add some more white beans into the dish to a little more bite.
- Serve immediately, garnished with fresh parsley or a sprinkle of nutritional yeast
Personal tip, I like making a double batch of the sauce and freezing half, it makes weeknight dinners effortless when I’m short on time.
Try my Harvest Vegetable Pesto Pasta for an easy fall favorire
Tips for the Best Mushroom & White Bean “Alfredo” Pasta
- Use a mix of mushrooms if you want extra depth of flavor, like cremini and shiitake
- Don’t overcook the mushrooms, they should be golden but still tender
- Adjust sauce consistency with reserved pasta water for the perfect coating
- Make ahead: the sauce can be prepared a day in advance, just reheat gently
Wrapping It Up
This Mushroom & White Bean “Alfredo” Pasta is a cozy, healthy fall recipe that’s creamy, satisfying, and plant-based. Whether you’re making it for a quick healthy dinner recipe or serving it as a vegan fall dish for guests, it’s guaranteed to become a favorite in your seasonal rotation.
Pin this recipe so you can enjoy it all fall long.
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