Organic Vegan Green Bean Pasta Casserole
It has always been difficult for me to piece together a recipe because I only use my instincts to guide me on what ingredients to use in all of my cooking. This may sound crazy but I have dreams and random flashes of ideas of the next repast to be made. Also, most of the dishes I come up with are from ingredients I already have on hand and mostly ingredients that need to be used before they go bad. Therefore, what I cook relies on such circumstances. I get asked a lot for the recipes and I guess this is a good place to start.
1 lb. bag/ 16oz. Of 100% Durum Penne Rigate (it’s made from Italy and was on sale at my local health food market)
1/2 bag savory herb stuffing (on sale because of Thanksgiving Sale and I crushed them into breadcrumbs)
3/4 bag frozen green beans (also on sale because of Thanksgiving Sale)
1 whole small yellow onion, diced
3 garlic cloves, minced
Sesame oil for sautéing
2 Tbsp raw cashew nut butter
4 Tbsp unbleached all-purpose flour
1 cube vegetable bouillon
purified water for boiling pasta and enough to make pasta sauce
1/2 stick vegan butter
1/4 tsp. sea salt
1/4 tsp. dill weed
1/4 tsp. cayenne pepper
5 scallions, chopped and set aside.
Pre- heat oven to 350 degrees. Bring a large pot of water to boil and cook pasta for 12 minutes or as directed. In a medium saucepan, sauté onions and garlic until soft and then add flour. Mix until fully incorporated. Add in green beans, cashew butter, vegetable bouillon, and some water and simmer until nice and creamy. Melt in the butter. Then add salt, dill weed and cayenne peeper. Mix well together and set aside. Then layer a baking dish with 1/4 cooked pasta and then the sauce, pasta then sauce, pasta then sauce and generously top with bread crumbs. Bake for about 7 minutes. Garnish with fresh local scallions.