Creamy Noodle Casserole~Vegan Of Course!

So excited, my hubby ordered me the Forks Over Knives Companion book! The first recipe I tried was the Creamy Noodle Casserole. Look how creamy it is even though it's vegan! It's been unusually rainy here in the high desert so comfort food has been desired. Play around with the types of veggies or beans if you like.

Serves 10

16 ounces whole wheat pasta: farfalle, penne, or other short pasta

1 large yellow onion, chopped

2 large carrots, chopped

2 celery stalks, chopped

8 ounces green beans, cut into pieces

16 ounces cooked cannellini beans (I used black beans)

1 cup shelled peas

5 cups veggie broth, separated

1/2 cup whole wheat flour (I used spelt)

1/3 cup minced parsley

2 teaspoons dried thyme

2 teaspoons paprika

1 cup non dairy portobello mushroom broth, or additional vegetable broth

Salt and pepper to taste

1 cup panko bread crumbs

~Preheat oven to 350. Cook the pasta until just underdone. Drain, return to the pot, set aside.

~In a large skillet over medium heat saute the onion, carrots, and celery in water. Cook, stirring occasionally, until softened, about 5 minutes. Stir in green bean, cannellini beans, and peas. Cook for another 4 to 5 minutes.

~Combine the vegetables and pasta and spread in a 9 x 13 in casserole dish.

~In a medium saucepan over medium heat add 1/2 cup of the vegetable broth and quickly whisk in the flour. Slowly whisk in the remaining broth. Add the parsley, thyme, paprika, and mushroom, broth. ~Season with salt and pepper to taste. Cook, stirring until thickened.

~Pour the sauce over the noodle-vegetable mixture, and bake, covered, for 30 minutes.

~Remove the casserole from the oven, uncover, and sprinkle panko evenly on top. Return to the oven, uncovered, for 10 minutes, until the panko is nicely browned. Serve hot.
Get your Forks Over Knives Book here:

Forks Over Knives: The Plant-Based Way to Health