real good Baked Pasta

This recipe fills a 8 by8 inch pan. and all for me and only me!. This was suprisingly good. I wanted to create a rich baked pasta dish without any cheese or nutritional yeast. This pan of yumminess was inspired by a tuna noodle casserole recipe found on food52. My version was:

100g dried pasta (used a mixture of macaroni and whole wheat fusilli)
250ml skim milk
250g soy milk (nutrisoy brand)
fresh thyme and rosemary (about a tablespoon each)
1/2 tsp vegemite with 1/2 cup water
1 can of button mushroom, chopped
1 stalk celery, diced
20 minced textured soy protein
10g minced garlic
-cook pasta, set aside
-cook celery, add mushroom
-pour in the milks and vegemite water and rosemary and thyme.
-season with salt and pepper
-allow to reduce some, add xanthan gum and stir vigrouly to remove lumps
-when mixture it somewhat slightly thicker( its not that thick), add the cooked pasta
-stir and allow to reduce a little more, pour into pan
-combine the tsp with garlic and sprinkle onto pasta mixture
-bake at 170degreeCelcius for 30minutes, or until sides get bubbly and top is browned.



Had this pasta dish with some mustard shrimp and vegs on the side.