When I was leaving work today it was raining and cold and I was hungry and tired. If there was ever a "mac 'n cheese night", this was it.
Baked Cheezy Pasta with Mushrooms
I like this baked mac 'n cheeze because you don't have to pre-cook the pasta. You can just throw everything in the oven!
Olive oil for greasing pan
16 oz. dry gluten free pasta (small shapes like shells are preferable)
3/4 lb. cremini mushrooms (about 16), sliced
2 Tbsp. Earth Balance margarine
3 cloves garlic, minced
2 Tbsp. cornstarch
1 1/2 c nondairy milk
1/2 c plain nondairy yogurt
2 cups water
1/2 cup nutritional yeast flakes
1 tsp. dry mustard
2 tsp. salt
Plenty of freshly ground black pepper
Faux parmesan (I like Parma! brand), optional
Preheat the oven to 400F. Lightly grease a 9x11 inch glass baking dish with olive oil. Pour uncooked pasta in the baking dish and top with the sliced mushrooms.
Heat a large saucepan over medium high heat. Add the Earth Balance and garlic and saute until margarine is melted and garlic is fragrant. In a separate bowl, combine remaining ingredients (except faux parmesan) by whisking until no lumps remain. Then add to the saucepan with the garlic and margarine and whisk to combine.
Remove the sauce from heat and pour over the pasta and mushrooms. Cover the baking dish with foil and bake for 20 minutes. Then stir pasta and mushrooms together, making sure
everything is coated in sauce. Replace foil and bake another 10 minutes. Sprinkle with faux parmesan before serving.
I served this super easy dish with baked sweet potatoes and tofu coated in the "buttermilk" and cornmeal breading leftover from last night's fried pickles. I baked this tofu, though, instead of frying it and it was seriously just as crispy. I tossed the tofu and sweet potatoes on a greased cookie sheet and baked for about 40 minutes while the pasta baked.