1 tablespoon of olive oil
5 garlic cloves
12 ounces whole-wheat shells
⅔ cup cashews, soaked for at least two hours or overnight
8 ounces vegan cream cheese
3 tablespoons nutritional yeast
1 teaspoon smoked paprika
½ teaspoon turmeric
⅛ teaspoon cayenne pepper
¾ cup plain almond milk
1 cup chopped broccoli
¼ cup whole wheat bread crumbs
salt & freshly ground pepper to taste
Preheat oven to 375 degree Fahrenheit.
Sautee shallot, and minced garlic for 3-5 minutes until golden brown and fragrant.
Cook noodles as directed on packaging. Rinse and drain.
Add shallot, minced garlic, smoked paprika, cayenne pepper, turmeric, drained cashews, nutritional yeast, almond milk, and salt and pepper to food processor or high-speed blender. Blend until smooth and creamy.
Add cheesy mixture to a baking pan with shells. Add chopped broccoli and stir until all evenly combined. Drizzle a little olive oil on the top of noodles before adding bread crumbs.
Sprinkle on breadcrumbs and bake for about 10 minutes until hot and bubbly, then serve.