Creamy Tahini Broccoli and Pasta Bake

Thursday, April 11th, 2013

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This one’s quite similar to the Baked Macaroni with a Twist, also from The Vegetarian Meat & Potatoes Cookbook. Both dishes feature pasta smothered in a creamy silken tofu sauce, with a super-delish topping made of mixed breadcrumbs and cheese (Daiya).

Naturally, I couldn’t help but tinker with this recipe too. As with the Baked Mac, I added about a half a cup of nutritional yeast for that extra cheesy goodness. This made an already-thick sauce (damn you tahini!) even thicker, so I threw in one half cup of water for good measure. Better, though still a little on the thick side, especially after thirty minutes in the oven. Next time around, I think I’ll make it a full cup of soy milk. But the combination of tahini with nooch? Definitely a winner.

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Whereas the Baked Macaroni has Daiya shreds both on top of and mixed in with the casserole, the Tahini Bake just plops ’em on top. Big mistake! The shreds in the middle of the casserole stay soft and gooey, while the ones on top can sometimes dry out. Creamy Tahini Broccoli and Pasta Bake 2.0 will definitely be outfitted with some internal Daiya cheese.

Oh, and I also doubled the cheese and breadcrumbs scattered atop the casserole. And since I ended up with more sauce, I used a full pound of dry pasta instead of twelve ounces. Elbows instead of radiatore, but whatever. Pasta is pasta, yo!

You know, just in case you’d like to play along at home.

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The end.