Preheat oven to 375 degrees. Get all ingredients ready to blend for sauce, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender (beging blending the nuts and other ingredients with about 1/2 of the liquid to smooth it out, then when smooth, add remaining liquid and blend again until entire mixture is very smooth). Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (it will look like there is a lot of runny sauce – it will thicken up, trust the pasta!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 16-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped. Don’t overbake or sauce will get too thick. Remove from oven and place casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce). Serve!
Notes:
1) This may not seem like a lot of pasta for this dish… but once it cooks and soaks up some of the sauce, this dish makes enough to happily serve 4. Don’t be tempted to use more pasta – you’ll lose out on the sauce and instead will have a dry casserole.
2) If you have leftovers (IF!), place in a heatproof dish. Drizzle in a touch of non-dairy milk to remoisten the mixture while baking. Cover and bake until heated through, then remove cover for a couple of minutes to crisp up the topping again.
http://viveleveganrecipes.blogspot.com/2008/06/mac-oh-geez.html