- 4
- 20 mins
4/5
(1 Votes)
Ingredients
- 3 cup Cooked elbow macaroni
- 1/4 cup Dry sherry
- 2 Green onions, thinly sliced
- 2 Plum tomatoes, coarsely sliced
- 2 Tb Chives, minced
- 1 tspn Cornstarch
- 1 cup Cold vegetable broth
- 1 cup Shredded tofu cheddar
- 1 Tb Dijon Mustard
- 1/2 cup Toasted bread crumbs
- Freshly black pepper Salt to taste
Preparation
Step 1
Lightly oil a 1 1/2-quart baking dish & pre-heat oven to 375F.
Place cook pasta in a large bowl.
In a skillet, bring sherry to a simmer. Add green onions & saute for 1 minute, stirring. Add tomatoes & chives. Saute 2 minutes till tomatoes are slightly softened. Toss with pasta & set aside.
In a small bowl, dissolve cornstarch in cold broth & pour into skillet. Heat to simmering.
Add soy cheese & whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper & salt. Spoon into casserole dish. Top with bread crumbs.
Bake 20 minutes.
Serve with a green salad.
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