White Bean & Sun-dried Tomato “Mac and Cheese”

13 Mar

I was on a role making sun dried tomato pesto and putting sun dried tomato in just about everything when I realized, it could taste phenomenal with mashed beans. Beans are great, they can adapt tastes pretty nicely, they’re cheap (yay!) and they have lots of protein and are quite filling when buying meat isn’t in the stars. After all, meat can be expensive.
So, I decided on a casserole for this idea, added some pasta and threw some veggies on top. I ran out of cheese when I was making it, so we decided to do the vegan thing… just this once. Needless to say, if you aren’t lactose intolerant and love cheese, add some into this recipe on top. If you are a vegan, adding some nutritional yeast on the top of the casserole can give it a nice cheesy zing.  Hope you enjoy!

You’ll need:

  • 1 lb spaghetti, or whatever pasta you would like to use
  • 1 tomato very thinly sliced
  • ~1/2 a zucchini, very thinly sliced
  • bread crumbs
  • cilantro
  • olive oil

For THE {White-Bean Pasta} SAUCE:

  • 1 1/2 cups dry white beans (I used white kidney beans)
    *Note, if you’d like to use canned beans, this is all much easier. Advance to step 4*
  • 2 to 4 cups vegetable stock (depends on how cooked beans are)
  • 1/3 cup of onion
  • 1t minced garlic
  • several sun-dried tomatoes (I used around 5)
  • salt & pepper

Directions:

  1. Overnight, soak beans in water. Place beans in dish, and fill pan with 1″ water covering them.
  2. When you’re reading to prepare the rest of the casserole, preheat over to 350*F
  3. In the morning, take your beans and place them in a medium saucepan with sliced sun-dried tomatoes, onion, garlic, a few dashes of olive oil, and salt. Fill the pan with stock so it covers the beans 1″ in liquid. Cook at a simmer until the water has evaporated and the beans are soft. While the beans are cooking, you can cook your pasta.
  4. In a food processor, combine the beans, sun-dried tomatoes, onion, garlic, salt, and olive oil mixture with more stock and pulse several times.  Add more stock as you wish to give it a creamy consistency. Add some spices if you wish. I love curry, so I added some. As well as salt. As well as Sriracha…what?
  5. Toss this mixture in your cooked pasta to cover every strand. Then, place in casserole dish.
  6. Place a layer of sliced vegetables, atop breadcrumbs, and finally place in the oven for about 30 minutes.
  7. Top with cilantro, nutritional yeast, or whatever you like.

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