Anyways, I made this for my lunch this week & it's super tasty!
Recipe from BHG dot com
Yields 6 servings
315 calories per serving
8 oz whole wheat penne
10 oz frozen spinach, thawed & drained
1/4 c vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 3/4 c water
15 oz canned navy beans, rinsed & drained
2 tsp lemon juice
1/2 tsp mustard
1/4 tsp salt
1/4 tsp ground pepper
1/2 c whole wheat bread crumbs
Preheat oven to 375.
Cook pasta according to package directions; drain & return to pot.
Add spinach & toss to combine.
Spoon into baking dish & set aside.
In a saucepan, combine veggie broth, onion, & garlic.
Bring to a boil, reduce heat, & simmer for 5 minutes.
Remove from heat & set aside.
Add half of the water, onion mixture, beans, lemon juice, mustard, salt, & pepper to a food processor.
Blend until smooth.
Transfer to a bowl & stir in remaining water.
Stir bean mixture into pasta mixture, sprinkle with breadcrumbs & bake for 30 minutes.