Vegan Broccoli Mushroom Pasta Bake
Serves 6

Ingredients:

1 cup/150 grams of broccoli
8 oz. sliced mushrooms
1 medium onion, peeled and quartered
3 large cloves of garlic
16 oz. whole wheat rotini, elbows or spirals
1/4 cup panko bread crumbs
1/2 tsp dried basil
1/2 tsp dried oregano
Paprika to garnish
White pepper to garnish
Herbamare or salt to garnish

Cheezy Sauce:

2 cups almond milk
1/4 cup cashews
1 large clove of garlic
1/3 cup nutritional yeast
5 tsp Genmai brown rice miso paste
1 tbsp cornstarch
1 tsp smoked paprika

Directions:

Preheat oven to 350 F.

1. Bring a large pot of water to a boil.
Add salt if desired. Cook rotini or spirals
for about 6 minutes just until al dente.
(Do not overcook)

2. Pulse, broccoli, mushrooms, onions and
garlic separately in a food processor (unless
you have a very large one) until broken into
tiny pieces. Add to a large wok or saute pan
and cook for 7 minutes until soft. Add a little
water or vegetable broth as necessary to cook.

3. Blend cheezy sauce ingredients in a blender
and taste test. Adjust seasonings if desired
with more salt and pepper or smoked paprika.

4. Drain rotini and add to sauté pan and pour
sauce over (or combine in a large pot if you
don't have a lot of room). Toss to coat.

5. Pour into a large casserole pan. Top with
panko breadcrumbs and smoked paprika.

6. Bake for 20-25 minutes.

7. Serve and enjoy!