Baked White Bean Pasta

Fall is coming which also means I crave more baked meals that fill my house with delicious smells. This will certainly do just that. I love this recipe because it’s really easy to make gluten-free and use as meal prep. It is also really easy to double or even triple the recipe for last gatherings. Also there is a hidden vegetable now one will ever notice! Recipe video at the end of this post!

Ingredients:

sauce

• 1/2 cup cashews

• 1 can rinsed white beans

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/3 cup nutritional yeast

• 1/4 cup olive oil

• 1 cup boiling water (preferably pasta water)

other ingredients

• pasta of choice (I like brown rice in this case)

• 1 bag (4 cups) frozen cauliflower rice

• 1/2 cup vegan parm

Directions

1. Preheat the oven to 400 degrees

2. Start to boil a large pot of water for pasta

3. Add all the ingredients for the sauce into a high speed blender

4. Blend starting on low, then increase the speed and push all the ingredients down using the tamper or a spatula

5. Cook you pasta according to the packages directions until al dente

6. Once you have drained the pasta, add in the cauliflower rice and combine

7. Pour the sauce over the pasta and cauliflower and use a big spoon or spatula to evenly coat the noodles

8. Pour the pasta into a large baking dish

9. Generously cover the top in the vegan parm

10. Place in the oven for 30-35 minutes or until the top has become golden brown and the edges have crispened up. If the top starts to burn, place tin foil on top and continue to bake

11. Remove from the oven to cool for a few minutes (if you can wait) and enjoy with some extra parm on top!