Source: Fresh from the Vegetarian Slow Cooker
Makes 6 servings
Note: I prefer to bake this in the oven rather than the slow cooker, as it is much less "mushy." This is a great protein-rich dish for vegans!
12 oz. elbow macaroni
2 cups baby spinach
2 TB olive oil
1 cup chopped onion
1/2 cup cashews
1/4 tsp dry mustard
1/4 tsp cayenne
15 oz. can white beans, drained & rinsed
1 cup water
2 tsp lemon juice
salt to taste
1/2 cup bread crumbs
1. Preheat oven to 350. In large pot, cook macaroni according to package directions. Place spinach in colander and drain macaroni on top. Return to pot & set aside.
2. Meanwhile, heat oil in small skillet & cook onion until softened.
3. Grind cashews in food processor. Add mustard, cayenne, cooked onion, beans, water, & lemon juice. Season with salt & blend until smooth. Pour sauce over macaroni mixture & stir to combine.
4. Transfer mixture to oiled baking dish & top with bread crumbs. Cover & bake 45 minutes.
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