German Style Pasta Bake

Author: Heather Leno
Servings – 6 Prep Time – 20 minutes Cook Time – 45-50 minutes
Ingredients:

2 cups rigatoni or penne pasta

1 cup water-pack (one-half a brick) regular-firm tofu , rinsed and drained – do not use extra firm

6 chopped green onions

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.

For Sauce:

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 ground celery seed

1 1/4 cups water

2/3 cup sour cream substitute to easily make your own see Cashew Sour Cream
Instructions:
  1. Cook pasta according to directions on package, rinse with cool water, drain and set aside.
  2.  Preheat oven to 350 degrees.
  3.  Combine all sauce ingredients except for the water and sour cream substitute in your blender and blend until nuts are completely smooth.
  4. Add water and sour cream substitute to the blender and blend briefly to mix. Set aside.
  5. Squeeze drained tofu until it is the texture of cottage cheese curds. Add it and the herbs to the pasta and stir in the sauce.  I just mix everything in the kettle I cook the pasta in.
  6. Pour into a 2 -quart casserole dish prepared with non-stick spray.
  7. Bake covered for 30 minutes. Remove cover, and add a generous coating of seasoned breadcrumbs.
  8. Bake an additional 20 minutes uncovered, until set and bubbly.
  9.  Remove from oven and let stand for 10 minutes before serving.
Notes:

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.