Baked Pasta & Cheese (vegan)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb vegan pasta
• 10 mushrooms (optional)
• 1 1/4 cups water
• 1 cup soymilk (plain)
• 3/4 cup nutritional yeast
• 3 tablespoons cornstarch (i used arrow root powder)
• 1 teaspoon salt (or more to taste)
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 pinch cayenne pepper
• 2 tablespoons tahini
• 1 teaspoon miso (or additional salt)
• black pepper

Recipe

• 1 preheat oven to 350'f.
• 2 boil the pasta in a large pot of boiling water as per the package directions.
• 3 while it is cooking combine the rest of the ingredients, except the mushrooms in a blender.
• 4 saute the mushrooms in a tablespoons of olive oil. set aside.
• 5 spray a 9"x9"x2" oven proof dish with oil.
• 6 when the pasta is al dente, drain it reserving about 1/2 cup of the pasta water.
• 7 melt two tablespoons of vegan margarine in the pasta pot and return the pasta to the pasta pan.
• 8 add the sauce mixture and cook it stirring until it boils and thickens. add the pasta water and give it a stir.
• 9 add in the sauted mushrooms and give it another stir.
• 10 place the pasta mixture into the prepared baking dish and spread out evenly.
• 11 sprinkle with the bread crumb mixture (if using) and top with a little ground paprika.
• 12 bake for 30 minutes until bubbling around the edges.
• 13 cool on a metal rack.
• 14 bon appetit!