12-16 oz penne pasta
4 c. rice milk
1/2 c. cornstarch
1 lb. frozen green beans
1/2 c. cream
Make white sauce - Heat 3 c. rice milk over medium heat until hot. Mix remaining rice milk with cornstarch until smooth. Slowly whisk mixture into hot rice milk. Cook over medium heat until thick.
Cook pasta according to package directions in salted water. Cook green beans according to package directions.
Mash green beans with a potato masher or use a food processor. Mix green beans into white sauce. Mix together with drained pasta and cream. Add seasonings to taste.
NOTE: This got its name because I tried to sneak green beans - which Ethan doesn't eat - into something he likes - pasta with cream sauce. And it was a success!