Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 4



1½ cups reserved pasta water

12 ounces elbow pasta

⅓ cup vegan margarine

⅓ cup chickpea flour

¾ cup unsweetened almond milk

Two garlic cloves, minced

½ teaspoon celery seeds

½ teaspoon curry powder

½ teaspoon mustard powder

Sea salt and white pepper, to taste

Two heaping tablespoons nutritional yeast

½ cup seasoned breadcrumbs

One heaping tablespoon Italian parsley, roughly chopped Nonstick cooking spray



1. Put in the salt in a pot of water, then boil the water over the high heat. Put the elbow pasta and cook for about 8 minutes.

2. Remove the elbow pasta from the water. Pat dry.

3. Use the nonstick cooking spray to spritz a 6×6×2-inch baking pan. Transfer the pasta to the pan. Set aside.

4. Gently fold in the milk, garlic, celery seeds, curry powder, mustard powder, salt, pepper, and yeast to make a roux. Spread the breadcrumbs on top.

5. Pour the roux into the pan, then place the pan in the air fryer basket. Put the air fryer lid on and bake in the preheated instant pot at 350ºF for 15 minutes.

6. Remove the pan from the basket and serve with parsley leaves on top.



Calories: 448

Fat: 18.2g

Carbs: 55.4g

Protein: 14.1g

Sugars: 9.6g