Dinner

Bean And Broccoli Pasta Casserole is for Dinner.

Bean And Broccoli Pasta Casserole takes 15 minutes to prepare.

Bean And Broccoli Pasta Casserole takes 15 minutes to cook.

Bean And Broccoli Pasta Casserole makes 4 servings.

The ingredients for Bean And Broccoli Pasta Casserole are:

8 oz Macaroni, dry, enriched
2 tbsp Canola Oil
2 stalk Broccoli, fresh
1 cup, chopped Cabbage, fresh
2 cup red kidney beans, drained and rinsed
1 small Onions, raw
.33 tbsp Tahini
.5 tsp Tabasco Sauce
1 tbsp Vinegar - Natural Rice Vinegar (Nakano)
3 tsp Granulated Sugar
.5 tbsp Argo 100% Pure Corn Starch
.5 tsp Cumin (ground) (by IVORYGRL1)
.5 cup (8 fl oz) Water, tap
1 tsp Salt
1 tbsp Soy Sauce
Water for boiling the noodles and adjust the sauce.

Here is how you make Bean And Broccoli Pasta Casserole:

Boil the noodles in water and the salt. Drain the noodles. Set aside. Chop fine the broccoli, cabbage, and onion. Set them aside in separate dishes. Make a slurry with the soy sauce, rice vinegar, sugar, Tabasco sauce, 1/2 cup water and corn starch, and set aside. Heat a frying pan or wok. Add the canola oil. Fry the onion and broccoli for a couple minutes. Add the cabbage, kidney beans, and a bit of water to keep it from sticking and fry for a couple more minutes. Add the Tahini and cumin and stir to mix. Let simmer for a couple minutes. Add a bit of water to keep it from getting to dry.Add the slurry. Stir and cook to thicken it. Stir in the cooked noodles. If you want, add more water to adjust the sauce, as you like. Serving Size: Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user TESTYCATLADYP.

The nutritional information for Bean And Broccoli Pasta Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 440.8

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,278.0 mg
• Total Carbs: 73.8 g
• Dietary Fiber: 12.8 g
• Protein: 17.2 g

The dietary needs meet for Bean And Broccoli Pasta Casserole is Vegetarian