150g of gluten free penne
⅓ cup nutritional yeast
1 tbsp. buckwheat flour
2 tbsp. miso paste
1 ½ – 2 ½ cup soy milk
1 tbsp. tahini
1 bunch parsley, finely chopped
4 tbsp. gluten free bread crumbs
2 tbsp. coconut oil
Preheat oven to 180C.
Cook the pasta in boiling water for approx. 7-10 minutes until slightly al dente.
Heat coconut oil in a pan and add bread crumbs, tahini, flour and nutritional yeast. In a small bowl, break down miso paste with 1 cup of milk and add to pan. Add the rest of the milk until sauce consistency is reached and cook for 3 – 5 minutes.
Add cooked pasta and parsley to pan, gently combine and pour into a baking dish. Bake in oven for 25 – 30 min. Serve with a green salad.