Vegan Mac and Cheese

Whole wheat noodles, spinach, and a creamy cashew base combine to make a very satisfying dish. Serves 4–6

  • 1 pound whole wheat medium shells
  • 1 pound frozen, chopped spinach, thawed
  • 1 15-ounce can cannellini beans, undrained
  • 1 onion, peeled and quartered
  • ½ cup cashews
  • 1 tablespoon dry mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ cup dry whole wheat bread crumbs

Preheat oven to 350°. Grease a 13×9 pan and set aside. Cook pasta in boiling, salted water for 8 minutes, or until just tender. Drain and place in bottom of prepared pan. Top with thawed spinach. In a blender, combine beans, onion, cashews, mustard, cayenne, and salt with 2 cups water. Blend thoroughly. Pour over pasta and spinach and toss gently. Cover with foil and bake 30 minutes. Remove foil and top with bread crumbs. Toast under broiler for 3–5 minutes, or until golden.