Cream Base Instructions:

1. Blend the plant milk & cashews (discard soaking water) together until very smooth. Set aside.  (See Notes on quick soak)

Mushrooms Instructions:

1. In a large skillet over medium heat, add mushrooms and sauté until the liquid evaporates (about 3 minutes). Add 1 Tablespoon of vegetable broth to prevent sticking (only if needed).
2. Now add 1 teaspoon minced garlic and tamari. Sauté until the mushrooms are tender & lightly browned. About 2-4 minutes. Remove mushrooms and set aside.

Casserole Base Instructions:

1. Preheat the oven to 400 F.
2. Add cold water to a large stockpot and heat until boiling. This is for boiling the pasta.
3. In the meantime, while waiting for the pasta water to boil, in a large ceramic/enamel lined Dutch oven, skillet or nonstick skillet, add the onions, carrots, and celery, and sauté until translucent, about 5 minutes. Add the garlic & thyme. Sauté about 5 minutes, or until vegetables are tender. (If needed to prevent sticking, add 1 Tablespoon of vegetable broth).
4. Sprinkle the flour over the cooked vegetables, and stir constantly for 1-2 minutes.
5. Stir in the vegetable broth and water, then add the sweet paprika, freeze dried shallots, onion powder, garlic powder, black pepper and sea salt. Stir well to incorporate the flour into the broth. Bring to a simmer and cook for about 5 to 7 minutes.
6. Take an immersion blender and blend everything until very smooth and creamy. If the immersion blender doesn’t work well enough, transfer to a high-speed food processor or blender, then return to the Dutch oven/skillet.
7. Add the pasta to the boiling pasta water. Watch the pasta carefully. If you are concerned, wait until the end to boil the pasta. (See Notes)
8. Turn heat to medium low and slowly stir in cashew cream. Cook for a few minutes.
9. Taste for seasoning and add more if needed.
10. Increase the heat, then add the frozen vegetables* into the casserole mixture, cook for 3 to 4 minutes to thoroughly heat through.
11. Stir in the sauteed mushrooms.
12. When the pasta tenderness reaches right before the al dente stage, stop the cooking process*, drain off the water, shake well to remove any excess water, then add to the casserole mixture.
13. Stir well to incorporate, then transfer the entire mixture into a 10 x 13 casserole dish or similar sized dish that can hold the mixture. Cover tightly with foil and bake in the oven for 25 minutes at 400 F.
14. After 25 minutes, remove from the oven, reduce the heat to 350F, remove the foil, sprinkle with several  Tablespoons of bread crumbs (+/-) and return to the oven for 5 minutes.
15. After 5 minutes, remove from the oven, allow to sit for 7 to 10 minutes before serving.
16. Enjoy!

Optional: Gluten Free -Whole Food Plant Based Bread Crumbs – Instructions

1. Place the already baked “Basic Quinoa Flatbread” into a 400 F oven to crisp up and dry out. This takes approx. 5 minutes at 400 F.  Remove from the oven and break off a piece.  If it is super crisp and crumbling apart, you can use it for the breadcrumbs.
2. Break up the quinoa flatbread and put it into a high-speed blender with the other ingredients. Blend on high until it resembles bread crumbs.
3. Sprinkle one or two Tablespoons on top of the casserole. NOTE: This makes approx. ¾ cups of bread crumbs.  Reserve or freeze the rest for use later with other recipes.
4. NOTE: If you do not require gluten free bread crumbs, you can toast any compliant bread in the oven until very dried out, then quickly pulse in a food processor until it resembles bread crumbs. Adjust the other seasonings accordingly as the seasonings are based upon one basic quinoa flatbread.