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Wednesday, September 5, 2012

Cheesy Broccoli Pasta Bake

Cheesy Broccoli Pasta Bake
Serves about 5 – 6
Takes about 50 minutes


1 (13-14 oz) box of whole wheat penne
8 oz sliced button mushrooms
1 medium broccoli crown sliced into florets
2 ½ tbsp margarine
¼ cup breadcrumbs

2 cups unsweetened soymilk or almondmilk
3 tbsp chickpea flour
3 tbsp tahini
3 tbsp miso
¼ cup nutritional yeast
1 tsp dry ground mustard
2 tbsp cornstarch
1 tsp garlic powder
½ tsp salt

1. Preheat oven to 350.
2. Cook pasta according to the directions on the package.  Drain and pour back into the pot.  Stir in the margarine until it is melted and then mix in the broccoli and mushrooms.
3. In a separate bowl, mix together the sauce ingredients.  Use an eggbeater to insure that the mixture is smooth and not lumpy.  Pour it over the pasta mix.
4. Oil a 9x13-inch baking pan or two 9-inch square pans.  Pour in the pasta mix.  Sprinkle breadcrumbs ontop.  Bake for approximately 30 minutes or until top is lightly browned.  Serve warm.

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