Prep time: 1 hour
Based on https://daiyafoods.com/recipes/chick-pea-tuna-cassvyptoerole/, redone as non-vegan by Tom K, but the linked page is vegan
- 1 1/2 Cups Elbow Noodles (12 to 15 oz dry)
- 2 Tbsp butter
- 1/2 white onion, (diced) (1 cup)
- 1 Clove garlic, (minced) (1 tsp)
- 2 Tbsp Flour
- 1 1/2 Cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Cup cheddar shredded
- 1 Cup Chickpeas, (slightly mashed)
- 1 Cup frozen peas
- 1/2 Cup Panko bread crumbs
- 2 Tbsp nutritional yeast optional
- 1 tsp olive oil
- Preheat oven 400
- Grease baking dish
- Make pasta, drain
- Mash chickpeas
- Melt butter, whisk in flour to make roux
- Add milk stirring constantly until a bit thickened
- Add onions, garlic, salt/pepper to roux
- Continue to thicken