Rating: 2.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

This comforting and flavorful vegetarian dish is packed with protein.

Source: Diabetic Living Magazine

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Recipe Summary test

active:
30 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Cook the pasta according to package directions. Drain and return to hot pan. Add spinach; toss to combine. Spoon into a 2-quart casserole; set aside.

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  • In a small saucepan combine vegetable broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Remove from heat and set aside.

  • Place cashews in a food processor. Cover and process until finely ground. Add half of the water and blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with bread crumbs.

  • Bake, uncovered, about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving.

Nutrition Facts

1 serving
315 calories; protein 14.5g; carbohydrates 53.3g; dietary fiber 10.1g; sugars 3.1g; fat 7.7g; saturated fat 1.3g; vitamin a iu 5562.4IU; vitamin c 15mg; folate 128.2mcg; calcium 129.5mg; iron 4.4mg; magnesium 118.5mg; potassium 564mg; sodium 198.3mg.
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