Thanksgiving Green Bean Pasta (Print View)

Creamy pasta with green beans, mushrooms, onions, and crispy topping for a comforting, hearty vegetarian meal.

# Components:

→ Pasta

01 - 12 ounces short pasta (penne or rigatoni)
02 - Salt, for boiling

→ Vegetables

03 - 12 ounces fresh green beans, trimmed and cut into 1-inch pieces
04 - 8 ounces cremini or button mushrooms, sliced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced

→ Sauce

07 - 4 tablespoons unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 1/2 cups whole milk
10 - 1/2 cup vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon ground nutmeg

→ Topping

16 - 1 1/2 cups crispy fried onions
17 - 1/2 cup grated sharp cheddar cheese, optional

# Directions:

01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente according to package instructions. During the last 2 minutes of cooking, add green beans. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Add diced onion and cook for 3 minutes, until softened. Add mushrooms and cook for 5 minutes until browned. Stir in garlic and cook 1 minute more.
04 - Sprinkle flour over the sautéed vegetables and stir to coat. Gradually whisk in milk and broth, stirring constantly to prevent lumps.
05 - Bring the sauce to a simmer and cook for 4–5 minutes until thickened. Stir in Parmesan cheese, thyme, pepper, salt, and nutmeg. Taste and adjust seasoning as needed.
06 - Combine the cooked pasta and green beans with the prepared sauce in the skillet or a large bowl. Mix thoroughly to ensure even coating.
07 - Transfer the pasta mixture to the prepared baking dish. Top evenly with crispy fried onions and cheddar cheese, if using.
08 - Bake for 20–25 minutes, until bubbly and golden brown on top.
09 - Allow the casserole to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Classic Thanksgiving flavors in a filling pasta dish
  • Ready in under an hour using mostly pantry staples
  • Makes enough to feed a crowd with minimal effort
  • Perfect vegetarian main dish that meat eaters will enjoy too
02 -
  • This dish can be assembled up to 24 hours in advance and refrigerated before baking
  • The sauce will continue to thicken as it cools so it should look slightly loose when combining with pasta
  • For best results use freshly grated cheese rather than prepackaged shredded varieties which contain anticaking agents
03 -
  • For extra flavor toast the dried thyme in a dry skillet for 30 seconds before adding to the sauce
  • Cut green beans on a diagonal for a more elegant presentation and better texture
  • Reserve ¼ cup of pasta cooking water to add to the sauce if it becomes too thick during mixing

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