I made this recipe last night. Ate 2 bowls for dinner. I cooked it a little longer because I like it when then pasta gets crunchy on top. I used a full bag of brown rice pasta spirals instead of measuring out 1-1/2 cups and it was dry. I’d recommend using MORE milk and cashews for the sauce. I ended up adding a little Daiya, vegan cheese, on the top. It isn’t plant based that way but it wasnt much. Also I found the recipe needed salt.
2½ cups plant-based milk
½ cup unsalted cashews
1 tsp granulated onion
½ tsp freshly ground black pepper
1 tbsp kelp granules I didn’t use
1½ cups uncooked elbow pasta I used a bag of brown rice pasta
1 yellow onion
8 white mushrooms
2 cups green peas
3 cups cooked garbanzo beans or 2 cans
Place the plant milk, cashews, granulated onion, pepper, and kelp (if using) into a blender and set aside (so the cashews can soften).
Cook the pasta in a soup pot according to the instructions on the package; drain and place the pasta back into the soup pot, off of the heat.
Preheat the oven to 375°F. Add the onions and mushrooms to a skillet on high heat, stirring and cooking for 3 to 5 minutes until softened and lightly browned, adding a little water only as needed to prevent sticking. Add this mixture, as well as the peas, to the pot of cooked pasta.
Place the garbanzo beans into a food processor and pulse just until the beans are broken down (but not mushy). If you don’t have a food processor, mash the beans with a potato masher. Add to the soup pot.
Blend the sauce ingredients until smooth. Add to the soup pot and stir.
Spoon into a 9 × 13-inch baking dish. Bake uncovered for 35 to 40 minutes, until the top is lightly browned.
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