Creamy pasta with green beans, mushrooms, onions, and crispy topping for a comforting, hearty vegetarian meal.
# Components:
→ Pasta
01 - 12 ounces short pasta (penne or rigatoni)
02 - Salt, for boiling
→ Vegetables
03 - 12 ounces fresh green beans, trimmed and cut into 1-inch pieces
04 - 8 ounces cremini or button mushrooms, sliced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 1/2 cups whole milk
10 - 1/2 cup vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon ground nutmeg
→ Topping
16 - 1 1/2 cups crispy fried onions
17 - 1/2 cup grated sharp cheddar cheese, optional
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente according to package instructions. During the last 2 minutes of cooking, add green beans. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Add diced onion and cook for 3 minutes, until softened. Add mushrooms and cook for 5 minutes until browned. Stir in garlic and cook 1 minute more.
04 - Sprinkle flour over the sautéed vegetables and stir to coat. Gradually whisk in milk and broth, stirring constantly to prevent lumps.
05 - Bring the sauce to a simmer and cook for 4–5 minutes until thickened. Stir in Parmesan cheese, thyme, pepper, salt, and nutmeg. Taste and adjust seasoning as needed.
06 - Combine the cooked pasta and green beans with the prepared sauce in the skillet or a large bowl. Mix thoroughly to ensure even coating.
07 - Transfer the pasta mixture to the prepared baking dish. Top evenly with crispy fried onions and cheddar cheese, if using.
08 - Bake for 20–25 minutes, until bubbly and golden brown on top.
09 - Allow the casserole to cool for 5 minutes before serving.
