By: Msssugggar
- Preparation
- Recipe Reviews
- Email Recipe
- Video
Ingredients
Serves Tool
Serves To:USMetric| 1 | Teaspoon(t) | fine sea salt | |
| 1 | Teaspoon(t) | italian seasoning | |
| 2 | Tablespoon(T) | extra virgin olive oil | |
| 1 | Cup(c) | nutritional yeast | |
| 2 | Tablespoon(T) | arrowroot flour | |
| 1 | Teaspoon(t) | garlic powder | |
| 1 | Teaspoon(t) | fine sea salt | |
| 8 | Ounce(oz) | whole grain pasta of choice | |
| 1 | Cup(c) | whole wheat panko | |
| 1 | Teaspoon(t) | chilli powder | |
| 1 | Tablespoon(T) | tahini | |
| 2 | Cup(c) | water | |
| 2 | Tablespoon(T) | non dairy butter | |
| 1 | Teaspoon(t) | yellow mustard |
Preparation
Preheat the oven to 375° F. Have ready an 8 inch square baking dish. Cook the pasta following the package directions. Drain, but reserve 1/4 cup of the pasta water in case the pasta needs extra liquid after being combined with the sauce later. To make the topping: Combine all the ingredients in a medium sized bowl, stirring with a fork until the panko is coated with the oil. Set aside. To make the sauce: Place the yeast, arrowroot, garlic powder, salt, chili powder, water and tahini in a medium sized saucepan. Whisk to combine. Cook over medium high heat, whisking constantly, until the sauce thickens. Whisk in the butter and mustard. Place the sauce and cooked pasta in the baking pan, stirring to combine. If the sauce is too thick, add the reserved pasta water, a little at a time. Sprinkle the topping over the pasta. Cover with foil. Bake, covered, for 20 minutes. Remove the foil and bake for 10 more minutes, or until the topping is golden brown. Let stand for 10 minutes before serving, to let it firm up.