Spinach and Artichoke Pasta with White Beans

Preheat oven to 400 degrees.

In a small saucepan, heat Earth Balance over medium-low heat until melted. Stir in flour slowly, smoothing out any lumps. Once it is all combined, gradually stir in the milk until incorporated. Add salt, pepper and nutmeg. Simmer, stirring often (don’t let it burn on the bottom of the pan) until thickened, about 20 minutes. Stir in half of the Parmesan and stir until melted.

While the sauce is cooking down, cook the orzo according to package directions (about 9 minutes), drain and set aside (covered).

While the sauce and orzo are doing their thing, rinse and chop the spinach, drain and chop the artichoke hearts and drain the can of beans.

When the sauce and orzo are ready, combine them in the pot containing the orzo. Add the spinach, artichoke hearts and beans and stir well.

Grease a breadloaf-sized baking dish (or use a nonstick pan) and spoon the mixture into the dish. Top with the remaining Parmesan cheese and bake for 30 minutes. Let stand 10-15 minutes before serving.