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Baked Penne Florentine

This will fill your tummy without emptying your wallet!  Great flavors and a great way to hide some spinach from the unsuspecting!   

Course Dinner
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 8 oz gluten free penne pasta (I like Tolerant Foods)
  • 4 cups fresh spinach
  • 1 cup asparagus, chopped
  • 1/4 cup vegetable broth
  • 1 med onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup raw cashews
  • 13/4 cup water
  • 1 15oz can white bean of choice, rinsed and drained
  • 2 tbs lemon juice
  • 1/2 tsp dry mustard
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup soft sprouted grain bread crumbs

Instructions

  1. Preheat oven to 375°

  2. Cook penne according to the box. With 3 minutes left to cook, add the asparagus. Drain and return to the pan. Add spinach and combine. Spoon mixture into a lightly greased casserole dish and set aside.  

  3. In a small sauce pan combine broth, onion and garlic.  Bring to a boil and reduce heat.  Simmer for about 5 minutes.

  4. Place cashews in a food processor until they are finely ground.  Add half the water blend until smooth. 

  5. Add onion mixture, beans, lemon juice, dry mustard, salt, and pepper to food processor and blend until smooth.  Stir in remaining water.  

  6. Pour mixture into the casserole dish.  Sprinkle with breadcrumbs.

  7. Bake uncovered for 30 minutes.  Let stand for about 10 minutes before serving.