Southwestern Mac and Cheese

We altered this recipe from David Wolfe to create ours.

Ingredients:
Dry Roasted vegetables:
2-3 Sweet potato, peeled and diced
1 onions, diced
3 cloves garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper

Direction: Toss onion, sweet potatoes and garlic with cumin, salt and pepper
Dry roast at 375 for 20 minutes

Sauce:
3 cups unsweetened almond milk
1/2 cup tapioca starch
2 tsp salt
1 tsp black pepper
1 tsp sriracha sauce
1 tsp dijon mustard
2 tsp tamari sauce
2 tsp lime juice
2 TBS nutritional yeast
2 cups of above roasted vegetables

Directions: While the pasta and broccoli are cooking prepare the sauce. Add the sauce ingredients to a blender and blend until smooth. Pour into a large frying pan over medium heat whisking until thick.

Pasta and broccoli:
1 pound pasta
4 cups broccoli

Directions: bring water to a boil for the pasta. Cook according to the package directions. Add the broccoli abou t1 minute prior to the pasta being done. Drain both.

Bread crumbs topping:
1/2 cup bread crumbs
1/4 cup vegan parmesan cheese
1 tsp Italian seasoning

Directions: combine the topping ingredients.

To asssemble:
Preheat oven to 350
Transfer the pasta, broccoli and extra roasted vegetables to a large 9x13 baking dish. Stir to combine well.
Pour sauce over the the pasta mixture. Stir to evenly coat the pasta mix. 
Sprinkle the topping over the pasta
Bake for 20 minutes with a piece of parchment paper of the top to keep it from drying out.