"Chicken" Noodle Casserole

By Greywolf

This dish requires the "Spice Mix" that is stored in the "Salads & Dressings" cookbook.

Ingredients

• 1/4 cup vegan margarine
• 1 lb button mushrooms, sliced
• 1 cup minced onion
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 qt thin cashew cream
• 1 lb baby spinach, blanched
• 1/4 cup vegan Parmesan cheese (optional)
• 1/4 tsp nutmeg
• 1 lb vegan chicken chunks
• 1 Tbsp spice mix
• 2 Tbsp olive oil
• 3 cups cookd penne pasta
• salt and black pepper, to taste

Details

Servings 6
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 375 F. Oil a 9x13 inch casserole dish.

Melt the margarine in a saucepan over medium heat. Add the mushrooms and cook until the liquid has evaporated, approximately 5 minutes.

Add the onion, red bell pepper and garlic and saute until soft.

Add the cashew cream, spinach, vegan Parmesan cheese, nutmeg and salt and pepper. Cook, stirring constantly, for 2 minutes. Set aside.

Season the vegan chicken with the spice mix. Heat the olive oil in a saute pan and sear the chicken, stirring occasionally, until browned.

Combine the vegetable mixture and chicken with the pasta. Spread into the casserole dish and bake, uncovered, until browned, approximately 45 minutes.