Baked Mushroom Pasta with Tempeh and Cannellini Beans

Let Freedom Ring!
    ....Happy MLK Jr. Day to all of us here in the States.

I'm off to work this morning, but before I leave I have a quick and delicious dinner recipe to share.

Last week I promised more meal ideas and recipes, and today I am delivering on that promise.

This recipe took 15 minutes to prep, 45 minutes to bake, and about 5 minutes to devour.

Baked Mushroom Pasta with Tempeh and Cannellini Beans

Ingredients:

2 Cups Cooked Pasta, Al Dente

1 Can Cannellini Beans, Drained & Rinsed

1 Package Tempeh, Chopped or Grated

2 Cups Peas

1 Medium Onion, Chopped

4 Cloves Garlic Minced

1 Cup 1% Milk

1 Can Reduced Sodium Cream of Mushroom Soup

2 Tbsp. Butter, Unsalted

1 Tsp. Dried Rosemary

Dash of Sea Salt & Black Pepper

1/2 Cup Unseasoned Breadcrumbs

Directions:

1. Boil pasta al dente. Preheat oven to 375*.

2. In medium pan saute butter, onion, and garlic until aromatic (about 3-5 minutes); add chopped tempeh and cook for an additional 5-7 minutes until it begins to slightly brown.

3. Add cannellini beans and milk and let simmer until creamy; about 3 additional minutes. Add peas and seasonings and cook until heated.

4. Mix tempeh and bean mixture with drained pasta and stir in cream if mushroom soup; mix well and gently.

5. Top with breadcrumbs and bake in greased baking dish for 20 minutes covered with aluminum foil; remove foil and bake for an additional 15 minutes until top is slightly brown.

6. ENJOY!

Serves 8

And for dessert I whipped up some of these...

   ...but that recipe is a tale for another day!

What did you have for dinner last night?