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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Cook pasta according to package directions. Drain and return to hot pot. Add spinach; toss to combine. Spoon into a 2-quart casserole dish; set aside.
Combine broth, onion and garlic in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or until onion is tender. Remove from heat and set aside.
Place cashews in a food processor. Cover and process until finely ground. Add half of the water; blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with breadcrumbs.
Bake, uncovered, for about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving.