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Dinner recipe · from the recipe book

One-Pot Creamy Mushroom Shells with White Beans

Pasta shells simmer right in a savory mushroom broth that turns silky with cream cheese and Parmesan, studded with tender zucchini, creamy beans and wilted spinach.

One-Pot Creamy Mushroom Shells with White Beans

Ingredients

  • 1½ tbsp20 gOlive oil
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried thyme
  • 11½ oz320 gPasta, drymedium shells or other short pasta
  • 2¼ cups500 gVegetable broth
  • 2 cups450 gWater
  • 2 medium400 gZucchinidiced
  • 1⅓ cups250 gGreat northern or cannellini beans, canned, drained and rinsed
  • ½ cup110 gCream cheesesoftened and cubed
  • ⅓ cup grated30 gGrated Parmesan
  • 3⅓ cups loosely packed100 gBaby spinach
  • 1½ tbsp20 gLemon juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Before you start cooking, slice the mushrooms, chop the onion, mince the garlic, dice the zucchini, and cube the cream cheese so it softens.
  2. Heat the olive oil in a large, wide pot or Dutch oven over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook 4 minutes more until browned.
  3. Add the onion and cook 4 minutes until soft. Stir in the garlic and thyme for 30 seconds.
  4. Add the pasta, vegetable broth, water and salt. Bring to a boil, then reduce to a lively simmer and cook 6 minutes, stirring often so the pasta doesn't stick.
  5. Stir in the zucchini and great northern beans and simmer 4 to 5 minutes more, stirring, until the pasta is tender and most of the liquid is absorbed.
  6. Lower the heat and stir in the cream cheese until melted into a silky sauce, then stir in the Parmesan.
  7. Add the spinach and stir 1 minute until wilted. Finish with the lemon juice and black pepper.
  8. Let stand 2 minutes to thicken slightly, then serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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