-
1
Cook the macaroni in a pot of salted boiling water until al dente, about 8 minutes.
-
2
Drain and place in a large bowl.
-
3
Add the spinach and toss to combine.
-
4
Set aside.
-
5
Heat 1 tablespoon of the oil in a medium-size skillet over medium heat, add the onion, cover, and cook until softened, about 5 minutes.
-
6
Set aside.
-
7
Grind the cashews to a powder in a blender or food processor.
-
8
Add 1 cup of the water and blend until smooth.
-
9
Add the onion, beans, miso paste, if using, the remaining 3/4 cup water, the lemon juice, mustard, cayenne, and nutmeg and season with salt.
-
10
(The amount of salt you need depends on whether or not you use the miso paste, which tends to be salty.)
-
11
Blend until smooth, then taste to adjust the seasonings.
-
12
Pour the sauce over the macaroni and spinach and mix well.
-
13
Transfer the mixture to a lightly oiled 4-quart slow cooker.
-
14
Cover and cook on Low for 3 hours.
-
15
Close to serving time, heat the remaining 1 tablespoon oil in a small skillet over medium heat.
-
16
Add the bread crumbs, stirring to coat them with the oil.
-
17
Cook, stirring, until lightly toasted, 3 to 4 minutes.
-
18
Remove from the heat and set aside.
-
19
When ready to serve, sprinkle the toasted crumbs on top of the casserole.
