1 cup cashew(or sunflower seeds)
1 box organic whole wheat or rice pasta (rigatoni, shells, spirals or penne)
3 cup plain organic milk (soy or almond)
1/2 cup water
1 tbs epice (recipe under dips and spreads)
salt to taste
1/2 tsp Chinese five spice
2 tbs dried parsley
2 tsp maple syrup
half cup onions
half cup red bell pepper
half cup nutritional yeast + 1 tbs
half cup panko bread crumbs
3 tbs extra virgin olive oil
Directions:
Boil pasta in salted water, drain and set aside. Preheat oven at 375 degrees. Run cashew in food processor for 30 seconds, set aside and run bell pepper for 15 seconds. In a pot under medium heat simmer onions and epice with a little water for 1 minute. Add cashew with half cup water. Mix well. Add milk, 1/2 cup nutritional yeast, parsley, maple syrup, Chinese five spice and salt to taste. Let simmer for about 5 minutes or so and add pasta. Mix well. Pour in baking dish and sprinkle with bread crumbs and then 1 tsp of nutritional yeast. Bake in oven for 30-45 minutes. Once done, let cool and drizzle with olive oil.
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