CHEESY CHERMOULLA PASTA BAKE
●250g dried pasta of choice, cooked according to packet directions
●1 cup veggies of choice
●2 tbsp Zarbo Chermoulla Dressing
●1 tbsp tahini
●1 tbsp cornstarch
●2 tbsp nutritional yeast
●1 tbsp miso
●1 tsp rice wine vinegar
●1 tsp maple syrup
●1/2 tsp green herb stock powder
●1/4 tsp turmeric
●1/8 tsp asafoetida (optional)
●1/2 tsp fenugreek powder
●1 tsp garlic powder
●1/2 tsp smoked paprika
●salt and pepper, to taste
●1 × 400ml can coconut milk
1. Preheat oven to 180°C. Lightly grease a medium casserole dish.
In a large saucepan, whisk together all ingredients except for coconut milk until a paste. Slowly add coconut milk, whisking constantly, to prevent clumps forming.
2. Place over medium-high heat and allow to boil. Reduce heat and simmer for 5 minutes, whisking, until thickened.
3. Add cooked pasta and veggies of choice, and stir to distribute. Transfer to prepared dish.
4. Bake for 20 minutes, or until the top is nicely browned. Serve warm!