Creamy Noodle Casserole
- 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
- 1 cup shelled peas
- 5 cups vegetable broth, separated
- ½ cup whole-wheat flour
- ⅓ cup minced fresh parsley
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 1 cup nondairy Portobello mushroom broth, or additional vegetable broth
- Salt and pepper, to taste
- 1 cup panko bread crumbs
Instructions:
This casserole satisfies cravings for comfort food, and is a pleaser for plant-based eaters and non-plant-based eaters alike.
- Preheat the oven to 350°F. Cook the pasta in a pot of boiling water until just underdone. Drain, return to the pot, and set aside.
- In a large skillet over medium heat, sauté the onion, carrots, and celery in water. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the green beans, cannellini beans, and peas. Cook for another 4 to 5 minutes.
- Combine the vegetables and pasta and spread in a deep 9 × 13-inch casserole dish.
- In a medium saucepan over medium heat, add ½ 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 and bake, uncovered, for 10 minutes, until the panko is nicely browned. Serve hot.