Ingredients
- 10 ounces fusilli pasta
- 3 tablespoons vegan butter
- 1 small onion, diced
- 1 rib celery, diced
- 4 ounces mushrooms, sliced
- 3 tablespoons flour
- 2 ½ cups plain, unsweetened almond milk
- 3 tablespoons Bragg nutritional yeast
- 1 ½ teaspoons Old Bay seasoning
- ½ teaspoon mustard powder
- 1 ½ teaspoons salt, plus more to taste
- 1 cup vegan shredded cheese
- 1 14 ounce can chickpeas, drained and rinsed
- 1 cup frozen peas, thawed
- ½ cup panko crumbs
- Preheat the oven to 375 degrees F. Grease a 9x13 casserole dish and set aside.
- Cook the pasta in a pot of boiling water according to package instructions until barely al dente.
- Melt the vegan butter in a large pot over medium heat. Add onion and celery and cook until the onion is soft and translucent, about 5-7 minutes. Add mushrooms and cook for another 2-3 minutes.
- Stir in the flour and cook for 1 minute. Gradually stir in the almond milk and bring to a simmer. Cook until the sauce thickens, about 6-8 minutes.
- Once thickened, add the nutritional yeast, Old Bay, salt and pepper. Stir in the vegan cheese until melted. Gently mash the chickpeas with a fork; add to the sauce along with the peas. Add the pasta and stir to combine. Add to the prepared casserole dish.
- Top with evenly panko crumbs and bake until bubbling and the top is golden brown, about 25-30 minutes.
