Ingredients
Base
- 1½ cups (dry) Banza Elbow pasta
- 8 medium white mushrooms sliced
- 1 medium yellow onion, chopped
- 1 cup cooked peas
- 1 cup green beans
- 2 cans cooked garbanzo beans drained and rinsed
Sauce
- 2½ cups unsweetened plant milk
- 2 oz raw unsalted cashews
- 2 tsp Frontier Co-Op Onion Granules
- 1/2 tsp ground white pepper
Instructions
- Preheat the oven to 375°
- Place all of the sauce ingredients into a blender for at least 15 minutes to soften the cashews.`
- Cook the pasta according to the box, drain, rinse with cool water, and set aside.
- Heat 1 tbsp of water in a frying pan and cook onions and mushrooms on medium-high heat for 3 to 5 minutes, adding water as needed.
- Add the cooked mushrooms, onions, and the peas to the pot of pasta.
- Use a food processor or a fork to break up, but don't mash, the garbanzo beans, then put them in a soup pot.
- Blend the sauce ingredients until they are smooth and then stir into the soup pot.
- Pour the base ingredients into a 9×13 baking dish.
- Then, spoon the sauce onto the base and place in the oven.
- Cook for 35-40 minutes uncovered until top is lightly browned.
- Let sit for 5 minutes and serve.
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