2 cups dry gluten free pasta, cooked al dente
1 cup lightly steamed broccoli
2/3 cup vegan shredded cheese
2/3 cup plain nondairy milk
1/3 cup water
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons nutritional yeast
1 1/2 tablespoons vegan Parmesan
1 1/2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon paprika
Dash black pepper
1/4 cup shredded vegan cheese
Preheat the oven to 350 degrees F and oil a regular 12-muffin pan.
To make the sauce, process all the sauce ingredients in a food processor.
Toss the sauce with the pasta and spoon into the pan. Sprinkle the 1/4 cup extra cheese on top of the cups. Bake about 25 minutes or until lightly browned. Serve warm.