Cook 8 ounces of macaroni style pasta until it’s just short of being done, don’t worry if you miss that window, it’ll still taste fine.
In a blender combine:
2 slices whole wheat or Ezekiel bread
1 teaspoon basil
1/2 teaspoon seasoned salt (I use the blend by Mountain Rose Herbs)
1/2 teaspoon garlic powder
2 Tablespoons Extra Virgin Olive Oil
Blend until a fine crumb is achieved, empty the blender and set the crumb topping aside.
In the same blender combine:
1 large roasted red pepper (jarred is fine)
1/4 cup cashews
3 Tablespoons nutritional yeast
juice from 1/2 Lemon
3/4 teaspoon salt
a pinch each of nutmeg and cloves
2 teaspoons arrowroot powder
1/8 th of an onion (I read the recipe wrong last time, and it turns out some onion powder works fine too 😉 )
1 1/4 cups of water, rice milk, or soy milk
Blend until well mixed, no lumps, you should have a smooth, runny sauce.
Now place the drained pasta in a casserole dish, this fills a 1 1/2 quart pan quite well, and pour the sauce over the top. It should completely cover the pasta. Then top with the seasoned bread crumbs and bake at 350 degrees Fahrenheit for 20-25 minutes. The sauce will thicken nicely as it cooks.
And there you have it. A fairly bland (except for the topping), creamy, smooth and comforting casserole dish.