6 Servings 40 min Cook
1 Cup chopped Broccoli
2 Cup, pieces or slices Mushrooms
1 Medium (2-1/2" dia) Onions
4 Clove Garlic
16 Oz Whole Wheat Pasta
1/2 Cup Panko Breadcrumbs
1/2 Tsp, ground Basil
1/2 Tsp, ground Oregano
1 Dash Pepper
1 Dash Salt
2 Cup Almond Milk
1/4 Cup Cashew Nuts
2 1/2 Tbsp Nutritional Yeast
5 Tsp Miso
1 Tbsp Cornstarch
1 Tsp Paprika
Preheat oven to 350 F.
Bring a large pot of water to a boil.
Add salt if desired.
Cook pasta for about 6-8 minutes just until al dente.
(Do not overcook)
Pulse broccoli, mushrooms, onions and 3/4 of the garlic separately in a food processor (unless you have a very large one) until broken into tiny pieces.
Add to a sauté pan and cook for 7 minutes until soft.
Add a little water as necessary to cook.
Blend sauce ingredients (almond milk, cashews, remaining garlic, nutritional yeast, miso, cornstarch, salt, pepper, and paprika in a blender and taste test.
Adjust seasonings if desired with more salt and pepper or smoked paprika.
Drain pasta 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.
Pour into a large casserole pan.
Top with panko breadcrumbs.
Bake for 20-25 minutes.
Serve and enjoy!