Creamy Mushroom Pasta Bake - Vegan Recipe

Ingredients

• 400g spiral (fusilli) pasta (gluten-free if required)
• 1/2 teaspoon salt
• 3 tablespoons olive oil (plus extra for drizzling)
• 300g Portobello mushrooms, sliced
• 2 cloves garlic, minced
• 1 sprig thyme
• 1 sprig rosemary
• Zest of a lemon
• Pepper, to taste
• [For the sauce:]
• 300g silken tofu
• 1/4 cup nutritional yeast
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 cup almond milk (or any unsweetened plant milk)
• 1/2 cup water
• 20g raw cashews (approx 20 kernels)
• 1 teaspoon apple cider vinegar
• [Toasted bread crumbs:]
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 cup (80g) bread crumbs (gluten-free if required)
• 2 tablespoons nutritional yeast