Ingredients
4 ounces Daiya cheddar (about half a bag)
2 ounces Daiya mozzarella (about a quarter of a bag)
1 tablespoon Earth Balance
1 small yellow onion, chopped
6 ounces cremini or white button mushrooms, sliced
3 tablespoons unbleached all-purpose flour (I used Bob’s Red Mill all purpose gluten-free flour)
1/4 cup nutritional yeast
3 cups unsweetened, unflavored non-dairy milk
1 tablespoon Dijon mustard
2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces small pasta shells, cooked and drained according to the package instructions (I used rice pasta)
4 cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander)
Preparation
1. Mix the cheeses in a medium bowl. Set aside.
2. Melt the Earth Balance in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
4. Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
5. Whisk in the milk in a steady, thin stream until creamy. Then whisk in the nutritional yeast, mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.
6. Remove the skillet from the heat. Stir in the cooked pasta and broccoli.
