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
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.