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Reverse Your Fatty Liver Tu-No Casserole

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course

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.