1 1/2 cups dry/uncooked elbow macaroni or small-shell pasta
8 medium white or cremini mushrooms, sliced (about 3 cups)
1 medium yellow or white onion, chopped (about 2 cups)
2 cups cooked peas
2 cans cooked garbanzo beans, drained and rinsed
Sauce:
2 1/2 cups unsweetened plant-based milk
60g raw unsalted cashews (about 1/2 cup)
2 teaspoons granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon ground white pepper
3 to 4 teaspoons kelp granules (for a seafood flavor - optional)
Method
Place all of the sauce ingredients (milk, cashews, granulated onion
and garlic, white pepper, and kelp granules if using) into a
blender and set aside for at least 15 minutes (so the cashews can
soften).
Cook the pasta according to the package instructions. Drain and
rinse with cool water, return the pasta to the pot, and set it
aside.
Preheat the oven to 190°C. Set aside a 30 x 20 cm baking dish.
Heat 1 tablespoon of water in a frying pan over medium-high heat.
When the water starts to sputter, add the mushrooms and onions and
cook while stirring for 3 to 5 minutes or until the onions have
softened and are lightly browned, adding a little water as needed.
Add the onions and mushrooms, along with the peas, to the pot of
cooked pasta.
Place the garbanzo beans into a food processor, and pulse just
until the beans are broken up but not mushy (or use a fork or
handheld bean masher). Add them to the soup pot.
Blend the sauce ingredients until smooth, and stir into the pot.
(The mixture may be soupy, but it will firm up during cooking.)
Spoon the mixture evenly into the baking dish, and bake uncovered
for 35 to 40 minutes or until the top is lightly browned. Let stand
at least 5 minutes before serving.