For the Pasta:

• 8 ounces (227 g) whole-grain pasta (penne, rotini, macaroni, etc.
• )

For the Topping:

• 1 cup (80 g) whole wheat panko or other bread crumbs
• ½ teaspoon fine sea salt
• 1 teaspoon Italian seasoning
• 2 tablespoons (30 ml) extra-virgin olive oil

For the Sauce:

• 1 cup (120 g) nutritional yeast
• 2 tablespoons (16 g) arrowroot powder (or other flour)
• 1 teaspoon garlic powder
• 1 teaspoon fine sea salt
• 1 teaspoon chili powder
• 2 cups (470 ml) water or unsweetened soy/nondairy milk (for creamier texture)
• 1 tablespoon (16 g) tahini
• 2 tablespoons (28 g) nondairy butter
• 1 teaspoon yellow mustard (optional)

Instructions:

Prepare the Pasta:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Cook the pasta according to package directions.
• Drain, reserving ¼ cup (60 ml) pasta water in case the sauce needs thinning later.

Prepare the Topping:

• In a medium mixing bowl, combine the breadcrumbs, salt, Italian seasoning, and olive oil.
• Stir with a fork until the crumbs are evenly coated.
• Set aside.

Make the Sauce:

• In a medium saucepan, combine the nutritional yeast, arrowroot powder, garlic powder, salt, chili powder, water/nondairy milk, and tahini.
• Whisk until smooth.
• Cook the mixture over medium-high heat, whisking constantly, until the sauce thickens.
• Stir in the nondairy butter and mustard (if using).

Assemble the Dish:

• In the baking dish, combine the cooked pasta with the sauce.
• Stir to coat evenly.
• If the sauce is too thick, add the reserved pasta water, a little at a time, until it reaches your desired consistency.
• Sprinkle the prepared breadcrumb topping evenly over the pasta.
• Cover the dish with foil.

Bake:

• Bake the pasta, covered, for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the topping is golden and crispy.
• Let the dish stand for 10 minutes before serving, allowing it to firm up.