First of all…I updated the Chicken Soup recipe from last year. You can find it here
Onto the penne!
8 oz whole wheat penne pasta
1, 10 oz bag of frozen spinach (we used a fresh bunch)
1/4 cup vegetable broth
1 medium onion chopped (I used half because my eyes hurt so bad I couldn’t chop anymore)
2 cloves pressed garlic
1/2 cup raw cashews
1 3/4 cup water
1, 15 oz can navy beans
2 teaspoons lemon juice
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
1/2 cup whole wheat bread crumbs
1. Preheat oven to 375 degrees while you Boil the water and prepare the pasta. Once pasta is done, drain and return to pot. Add spinach. Toss and pour into 2 quart pot.
2. In a small saucepan boil veggie broth, onions, and garlic. Once boiling, decrease heat and simmer for 5 minutes. Remove from heat
3. Grind the cashews (we used our vitamix for this whole step). Add half the water and mix til smooth. Add the mixture from step 2, lemon juice, mustard, salt, pepper and blend/mix until smooth. Stir in remaining water. Pour over pasta and mix. Top with breadcrumbs.
4. Bake uncovered for 30 minutes, let stand for 10 minutes
30 minute prep
30 minute bake
The verdict: we both agree that it was alright, it was kind of bland. We would probable make it again but it’s definitely not in our top rotation. The first night was pretty good but it didn’t reheat well at all.