Sunday, October 4, 2009


This recipe is from Dr. Mcdougall's website. My whole family liked it so I consider that a success.

Prep time: 30 minutes
Cooking time: 45 minutes
Servings: 6-8

8 ounces uncooked penne pasta
10 ounce package frozen chopped spinach, thawed and squeezed dry (I used fresh spinach)
1/4 c. vegetable broth
1 onion, chopped
1/2 c. raw cashews
1 3/4 c. water
1 15 oz. can white beans, drained and rinsed
1 T. soy sauce
1 T. white miso
2 t. lemon juice
1/4 t. dry mustard
1/4 t. cayenne
1/2 c. whole wheat bread crumbs

  • Drop the pasta into a pot of boiling water and cook until just barely tender, about 6 minutes.
  • Drain, place in a bowl and add the spinach. Mix well and set aside.
  • Preheat oven to 350 degrees
  • Place the onion and veggie broth in a medium frying pan.
  • Cook, stirring occasionally until onion has softened. Set aside.
  • Mix the cashews in a food processor or blender and process until finely ground.*
  • Add half the water and blend until smooth.
  • Add the remaining water, cooked onions, beans, soy sauce, miso, lemon juice, mustard and cayenne.
  • Process until very smooth.
  • Pour over the pasta and spinach and mix well.
  • Transfer to covered casserole dish.
  • Sprinkle with bread crumbs.
  • Cover and bake for 45 minutes, let rest 5 minutes before serving.
*I did all the mixing of cashews through the cayenne in one step in my blendtec, and it worked great. If you are using a food processor, it might overflow if you do it in one step.

*I used the whole box of noodles (13.5 oz.) and then adjusted all the ingredients accordingly. This would have worked fine, except I still put it all in the same casserole dish. I would not recommend doing that. It didn't cook that well in the middle, and although we all still liked it, it would have been better if I had spread it out into one normal size and one half size dish since it was about one and a half times the recipe. Now I know for next time!

*This may be prepared ahead and refrigerated until baking time. Add about 15 minutes to the baking time.

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