Cheesy Pasta & Veggie Casserole

Here's  a top-notch casserole dish I learned from a friend. Although I happen to call for mushrooms and broccoli, there are tons of possibilities for what sort of veggies to use (cauliflower, onion, spinach, kale are some ideas). Nutritional yeast is an inactive, golden-hued form of yeast rich in protein and B vitamins. This recipe capitalizes on the yeast's distinctive, cheese-like flavor (which also makes it good in pesto and on popcorn). Nutritional yeast is typically sold in bulk at natural food stores. It is also sometimes stocked in the vitamin section, being that it is so very nutritional.  

3 cups elbow macaroni 

1/2 cup margarine (aim for Earth Balance or other nonhydrogenated brand)

1/2 cup flour

3 1/2 cups boiling water

2 Tablespoons Soy Sauce

1 teaspoon salt

2 teaspoons garlic powder

2 teaspoons dill 

1 teaspoon cheyenne, turmeric, or paprika

2 Tablespoons cup olive oil

1  cup Nutritional Yeast

1 broccoli floret chopped

1 cup shitake mushrooms chopped

Preheat oven to 425°.  Cook the noodles. In a saucepan, melt the margarine over low heat. Mix the flour in with a whisk and stir until smooth and bubbly. Add water, soy sauce, salt,  and other spices. Let sauce cook until thick, then add oil and nutritional yeast. Place noodles in casserole dish. mix in about 2/3 of the sauce with the pasta. Place the vegetables on top of the pasta. Pour remaining sauce atop veggies. Bake for about 25 minutes or until vegetables are soft and crispy and sauce is browned.