- 4
Ingredients
- 2 cups cooked pasta
- 3 tbsp flour
- 3 tbsp Earth Balance Vegan Buttery Spread, divided
- 1 cup non dairy milk (I used So Delicious Unsweetened Coconut)
- 1/2 cup vegetable stock
- 8 oz cremini mushrooms chopped
- 1 16 oz can chickpeas rinsed, drained, and pulsed in food processor (do not puree)
- 1/2 cup shelled green peas
- 1/4 cup bread crumbs
- Salt and pepper to taste
- Paprika for sprinkling (optional)
Preparation
Step 1
Preheat oven to 400 degrees.
Cook and drain the noodles according to package directions. Set aside.
Prepare the condensed cream of mushroom soup by heating 2 tablespoons of the Earth Balance in a skillet over medium heat. Slowly stir in the flour and whisk until a thick paste is formed. Remove from the heat and add the vegetable stock and 1/2 cup of non dairy milk. Whisk until smooth. Return to the heat and add the mushrooms and the remaining 1/2 cup milk. Season with salt and pepper. Continue to cook until it is the consistency of a condensed cream soup. Remove from the heat.
In a large mixing bowl put the chickpeas, peas, condensed soup mixture, noodles, salt and pepper. Stir until incorporated. Re-season with salt and pepper as needed.
Place the mixture into a casserole dish.
Melt the other tablespoon of Earth Balance and pour into the bread crumbs. Mix until incorporated an spread on the top of the casserole. Sprinkle with paprika if desired.
Bake at 400 degrees until warmed through and bubbly, about 20 minutes.