Protein Pasta Casserole

You’ll love this deliciously creamy pasta casserole which tastes cheesy although it's vegan. It is made with exclusivley plant-based whole foods.
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Recipe:
3 cups = 750 ml soy milk
2 tbsp cashew butter
Whisk it until it has dissolved. Add the following:
2 tbsp nutritional yeast flakes
1 tbsp basil
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp sweet paprika powder
½ tsp ground mustard seeds
½ tsp ground black pepper
½ tsp turmeric
Mix it all together.
300 g whole-grain noodles
Place it in a casserole dish and pour half of the glaze over it. Mix it.
100 g mushrooms, cut into small pieces
1 red bell pepper, diced
2 garlic cloves, crushed
1 onion, diced
Add it to the dish and mix it. Top it off with:
500 g mixed vegetables
Rest of the glaze
Bake it at 400 degrees Fahrenheit (200 degrees Celsius) top and bottom heat for 40 minutes. En Guetä!
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