This easy-to-make entrée is very rich and creamy with a unique flavor; a great dish for family or friends. It is oil-free if you are using a no-oil sour cream. Especially fun are the leftovers, just fry them without oil in a good nonstick fry pan over medium heat and serve with a dollop of sour cream substitute.
I didn’t have enough of one kind of pasta, so I used two, just be sure not to overcook the pasta as it will be cooking more in the oven. I add everything right to the drained pasta and use the kettle to mix all together, saves on the dishwashing!
Bakes covered until it is partially set up.
Add the bread crumbs according to your taste. We like a lot! Then return to the oven to finish baking.
When done, the crumbs should be crispy and the entrée set and nice and creamy.
To make a couple days in advance, cook as per the directions through baking covered, then cool, cover and refrigerate. When ready to use, bring it to room temperature, add the seasoned bread crumbs and bake until heated through and bubbly, maybe 25 minutes.
2 cups rigatoni or penne pasta
1 cup water-pack regular-firm tofu (1/2 half a brick), rinsed and drained – do not use extra firm
1/4 cup parsley, chopped fine
1/2 tsp dried dill or 1 tablespoon fresh snipped
seasoned bread crumbs –preferable onion and garlic for seasonings.
1 cup soy or almond milk, unsweetened
1/2 cup raw rinsed cashews
2 tbsp flour, not packed and level off to measure.
2 tbsp McKay’s Chicken-like Seas. Vegan, to make your own see Chick-Like Seasoning
1 tsp onion powder
1/2 tsp salt
1/8 tsp celery ground celery seed
1 1/4 cups water
2/3 cup sour cream substitute to easily make your own see Cashew Sour Cream
To serve leftovers, fry in a non-stick fry pan without any oils, and serve with a dollop of sour cream substitute–yum! Delicious with baked beans and a hearty green salad.