Chickpea Noodle Casserole

Ingredients

• 1 tbsp Olive Oil: Used for sautéing the vegetables, providing a base flavour.
• 1 large Yellow Onion: Finely chopped, forms the aromatic foundation of the casserole.
• 2 large Carrots: Peeled and diced, adds sweetness and classic casserole texture.
• 2 stalks Celery: Diced, contributes a subtle savoury note and crunch.
• 3-4 cloves Garlic: Minced, adds essential pungent depth of flavour.
• 1 tsp Dried Thyme: An aromatic herb that pairs beautifully with chickpeas and vegetables.
• 1 tsp Dried Rosemary: Crushed slightly, provides a piney, robust herbal flavour.
• 1/2 tsp Smoked Paprika: Adds a subtle smokiness and colour.
• 1/4 tsp Black Pepper: Freshly ground preferred, for basic seasoning.
• 1/2 tsp Salt: Or to taste, enhances all the other flavours.
• 1 cup Raw Cashews: Soaked (see instructions), the base for our creamy, dairy-free sauce.
• 2 cups Vegetable Broth: Low sodium preferred, forms the liquid base of the sauce and adds savoury depth.
• 1/4 cup Nutritional Yeast: Provides a cheesy, umami flavour, essential for mimicking traditional casserole taste.
• 1 tbsp Dijon Mustard: Adds a slight tang and complexity to the cream sauce.
• 1 tbsp Lemon Juice: Freshly squeezed, brightens the sauce and balances the richness.
• 1 (15-ounce) can Chickpeas: Rinsed and drained (or approx. 1.5 cups cooked chickpeas), the star protein and textural element.
• 1 cup Frozen Peas: Added towards the end for a pop of sweetness and colour. No need to thaw first.
• 12 ounces Wide Egg Noodles (or other pasta): Such as rotini, penne, or shells (use certified GF if needed). Cooked according to package directions al dente.
• Optional Topping: 1/4 cup Breadcrumbs (Panko preferred for crunch) mixed with 1 tbsp melted vegan butter or olive oil.

Instructions

1. 1

   --- Follow these steps carefully for a perfect Chickpea Noodle Casserole ---

2. 2

   Soak Cashews: Place the raw cashews in a bowl and cover them with very hot or boiling water. Let them soak for at least 30 minutes (or up to 2 hours). If you have a high-speed blender, a 15-30 minute soak might suffice. Alternatively, soak them in cold water in the refrigerator overnight. Drain and rinse well before using. This step is crucial for achieving a smooth, creamy sauce.

3. 3

   Preheat Oven & Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or a similar ~3-quart casserole dish) with olive oil or cooking spray.

4. 4

   Cook Noodles: Cook the noodles in a large pot of salted boiling water according to package directions, but ensure you cook them until they are al dente (slightly firm to the bite). They will continue to cook in the oven, and overcooking them now will result in a mushy casserole. Drain the noodles well and set aside. You can toss them with a tiny bit of olive oil to prevent sticking if desired.

5. 5

   Sauté Aromatics & Vegetables: While the noodles are cooking, heat the 1 tbsp of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 7-10 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

6. 6

   Add Garlic & Spices: Add the minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper to the skillet. Stir constantly and cook for about 1 minute more, until the garlic is fragrant. Be careful not to burn the garlic.

7. 7

   Prepare the Cream Sauce: While the vegetables are sautéing, prepare the sauce. Combine the drained and rinsed soaked cashews, vegetable broth, nutritional yeast, Dijon mustard, and fresh lemon juice in a high-speed blender. Blend on high speed until the mixture is completely smooth and creamy. This might take 1-3 minutes depending on your blender’s power. Scrape down the sides as needed. Taste the sauce and adjust salt, pepper, or lemon juice if necessary. It should taste rich and flavourful.

8. 8

   Combine Sauce and Veggies: Pour the creamy cashew sauce into the skillet with the sautéed vegetables. Stir well to combine everything evenly. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, stirring occasionally, allowing the flavours to meld and the sauce to thicken slightly.

9. 9

   Add Chickpeas and Peas: Stir the rinsed and drained chickpeas and the frozen peas into the sauce mixture. Cook for another 2 minutes, just until the peas are heated through.

10. 10

    Combine with Noodles: Add the cooked and drained al dente noodles to the skillet with the sauce and vegetable mixture. Gently fold everything together until the noodles are evenly coated. Be careful not to break the noodles too much.

11. 11

    Transfer to Baking Dish: Carefully transfer the entire mixture into the prepared 9×13 inch baking dish. Spread it out evenly.

12. 12

    Add Topping (Optional): If using the breadcrumb topping, mix the breadcrumbs (Panko recommended) with the melted vegan butter or olive oil in a small bowl until evenly moistened. Sprinkle this mixture evenly over the top of the casserole. This adds a lovely golden crunch.

13. 13

    --- n-step-12" style="margin: 0px;padding: 0px;border: 0px"> ---

14. 14

    Bake: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the casserole is hot and bubbly around the edges and the topping (if using) is golden brown and crispy. If not using a topping, bake until heated through and slightly browned on top.

15. 15

    --- -step-13" style="margin: 0px;padding: 0px;border: 0px"> ---

16. 16

    Rest and Serve: Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly more and makes it easier to serve. Garnish with fresh parsley or dill if desired.