Ziti Cheddar Brussels Sprouts Bake Recipe

Ingredients

• 6 oz pasta cooked according to instructions

Sauce

• 1/2 cup white beans or 1/4 cup soaked cashews
• 1.5 to 2 cups almond milk or other non dairy milk
• 2 Tbsp flour, omit to make gf
• 1/2 tsp salt
• 1 tsp garlic powder or garlic paste
• 2 tsp prepared mustard
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/2 tsp Italian herb blend
• 2 tsp tamari or liquid aminos
• 1/2 medium tomato
• 3/4 cup follow your heart cheddar shreds, or use my coconut milk cheddar or my Cauliflower Cheddar

Topping

• 1 to 1.5 cups shredded/shaved Brussels sprouts, I used raw, you can also lightly steam them and use
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tsp extra virgin olive oil
• 1/2 cup follow your heart cheddar shreds

Steps

1. Cook the ziti, elbows or other small pasta al dente following its instructions, then put it in a greased baking pan.
2. For the sauce, blend all its ingredients in a blender. Taste and adjust salt and spice, then pour it over the pasta and toss together.
3. Toss and rub the salt, pepper and oil into the shredded Brussels sprouts until well mixed, then mix in the cheddar.
4. Spread this Brussels-sprout topping over the pasta and spray oil over the top.
5. Bake in an oven preheated to 425 degrees F / 220ºc for 30-35 mins. Broil for a minute if you want crisper Brussels sprouts.
6. If unsure about the Brussels sprouts, sprinkle cheddar over the pasta and bake for 25 mins or until bubbly.