This is a dump & bake dairy-free pasta that features a lemon silken tofu sauce.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Keywords
lemon baked pata
Ingredients
2 cups vegetable broth (or water; see note #1)
8 ounces elbow macaroni (see note #2)
1/2 teaspoon table salt (or 1 teaspoon kosher salt; adjust to taste)
1 large broccoli crown (see note #3)
freshly ground black pepper (to taste)
1 large lemon
16 ounces silken tofu
1/3 cup nutritional yeast
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Categories
Pasta
Cuisine
vegan
Steps
Preheat the oven to 400F. On the stove or in an electric kettle, bring 2 cups of vegetable broth to a boil. Slice the broccoli crown into small florets.
Layer the macaroni in an 8x11-inch baking dish. Carefully top with the boiling broth and salt and stir. Top that with the broccoli florets. Season with salt and pepper to taste. Don't stir. Cover tightly with foil or an upside down sheet pan and bake at 400F for 15 minutes.
After 15 minutes, check the pasta. If it isn't al dente, cover it and return to the oven for 5-10 minutes. Add extra water if it looks completely dried out.
While the pasta cooks, make the sauce. Juice and zest the lemon. In a food processor with a standard blade attachment or a blender, blend together the silken tofu, nutritional yeast, 3 tablespoons lemon juice, olive oil, Dijon mustard, garlic powder, onion powder, and paprika. Taste for salt and add the lemon zest for a stronger lemon flavor, if desired.
Stir the sauce into the cooked pasta and broccoli. The pasta should be hot enough to warm up the sauce, but if not you can cover the dish and bake it an additional 5 minutes. Enjoy!
