Macaroni & Cheese Florentine
- Reviews 1
Ready In: 3 hrs 15 mins
Serves: 4-6
Yields: 4-6
Ingredients
- 8 ounces elbow macaroni
- 10 ounces frozen spinach
- 2 tablespoons olive oil
- 1 onion, chopped
- 1⁄2 cup raw cashews
- 1 3⁄4 cups water
- 1 1⁄2 cups white beans, cooked
- 2 teaspoons lemon juice
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- 1 pinch nutmeg
- 1 pinch salt
- 1⁄2 cup breadcrumbs
Directions
- Cook macaroni. Drain and toss with spinach.
- Saute onion 5 minutes in olive oil.
- Grind cashews to powder in blender. Add water and blend until smooth.
- Add beans, lemon juice and spices and blend until smooth.
- Pour sauce over spinch and pasta and mix well.
- Transfer to slow cooker and cook on low 3 hours. (May also bake in a 350* oven until bubbly.)
- Sprinkle with bread crumbs before serving.
- If desired, add 16 oz of cottage cheese to the pasta and spinach mixture in the first step for a richer, creamer consistency.
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