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elbow macaroni instructions olive oil yellow onion cashews water white beans white miso paste lemon juice dry mustard cayenne pepper ground nutmeg salt bread crumbs
Viewed: 8 - Published at: 3 years agoIngredients
- 8 ounces elbow macaroni
- One 10-ounce package frozen chopped spinach, cooked according to package instructions and well drained
- 2 tablespoons olive oil
- 1 medium-size yellow onion, chopped
- 1/2 cup unsalted raw cashews
- 1 3/4 cups water
- 1 1/2 cups slow-cooked or one 15.5-ounce can white beans, drained and rinsed
- 1 tablespoon white miso paste (optional)
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- Pinch of ground nutmeg
- Salt
- 1/2 cup dry bread crumbs
Method
- Cook the macaroni in a pot of salted boiling water until al dente, about 8 minutes.
- Drain and place in a large bowl.
- Add the spinach and toss to combine.
- Set aside.
- Heat 1 tablespoon of the oil in a medium-size skillet over medium heat, add the onion, cover, and cook until softened, about 5 minutes.
- Set aside.
- Grind the cashews to a powder in a blender or food processor.
- Add 1 cup of the water and blend until smooth.
- Add the onion, beans, miso paste, if using, the remaining 3/4 cup water, the lemon juice, mustard, cayenne, and nutmeg and season with salt.
- (The amount of salt you need depends on whether or not you use the miso paste, which tends to be salty.)
- Blend until smooth, then taste to adjust the seasonings.
- Pour the sauce over the macaroni and spinach and mix well.
- Transfer the mixture to a lightly oiled 4-quart slow cooker.
- Cover and cook on Low for 3 hours.
- Close to serving time, heat the remaining 1 tablespoon oil in a small skillet over medium heat.
- Add the bread crumbs, stirring to coat them with the oil.
- Cook, stirring, until lightly toasted, 3 to 4 minutes.
- Remove from the heat and set aside.
- When ready to serve, sprinkle the toasted crumbs on top of the casserole.
