Creamy Vegetable Casserole

This is my new favorite recipe when I need delicious healthy comfort food. Fully plant-based, it contains no meat or dairy. Packed with cannellini beans, it satisfies even my protein-concerned husband. It also makes perfect left-over lunches. Since I'm working full-time and going to school full-time, this means a lot to me because I have very little time to cook during the week. Give it a try!

• 16 oz whole wheat pasta (short variety)
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 5 large garlic cloves, minced
• 2 large carrots, peeled and chopped
• 4 celery stalks, chopped
• 8 oz green beans, trimmed, cut into 1-inch pieces
• 1 8 oz can tomato paste
• 16 oz can cannellini beans
• 1 cup frozen green peas, thawed
• 6 cups vegetable broth, divided
• 1/2 cup whole wheat flour
• 1/3 cup fresh parsley, minced
• 1 tsp dried thyme
• 2 tsp dried basil
• 2 tsp paprika
• salt and black pepper to taste
• 1/2 cup panko bread crumbs

1. Preheat oven to 350F. Cook pasta according to package instructions until barely underdone. Drain. Set aside.

2. Heat olive oil in a large skillet. Saute onion and garlic for 2 minutes constantly stirring. Add carrots, celery, and green beans. Cook for another 7 minutes. Stir in tomato paste. Add cannellini beans and green peas. Cook for another 3-5 minutes, occasionally stirring. Remove from heat. Combine vegetables with pasta. Spray deep casserole dish with cooking spray. Transfer pasta mixed with vegetables into casserole dish.

3. In a medium saucepan heat 1 cup of vegetable broth. Whisk in wheat flour while quickly stirring. Slowly add remaining broth. Add parsley, thyme, basil, paprika, salt and pepper. Bring to a simmer. Remove from heat.

4. Pour sauce over pasta. Cover with tin foil. Bake for 30 minutes.

5. Remove casserole dish from oven. Uncover. Sprinkle panko breadcrumbs on top. Put back into oven and bake for 10 more minutes or until breadcrumbs brown.