Creamy Almond Macaroni and Beans Bake

This Creamy Almond Macaroni and Beans Bake is a delightful blend of elbow macaroni, pinto beans, and vibrant vegetables. The almond milk adds a unique creaminess, while fire-roasted tomatoes bring a smoky depth to the dish. Topped with sautéed red bell peppers, onions, and leeks, this casserole is both comforting and nutritious, making it perfect for a family dinner. It's a vegetarian, dairy-free option that balances traditional flavors with a modern twist.

Ingredients:

• 2 cups elbow macaroni
• 1 can pinto beans, drained and rinsed
• 1 cup almond milk
• 1 can fire-roasted tomatoes, undrained
• 1 red bell pepper, diced
• 1 onion, diced
• 1 leek, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion, red bell pepper, and sliced leek. Sauté until the vegetables are softened, about 5-7 minutes.
4. In a large bowl, combine the cooked macaroni, pinto beans, sautéed vegetables, fire-roasted tomatoes, almond milk, garlic powder, oregano, and nutritional yeast if using. Mix well.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a greased baking dish and spread it evenly.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is slightly golden.
8. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.