Make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a large pan over a medium heat. cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps. if the mixture ever becomes too thick, lower the heat and stir through some of the reserved pasta water to loosen up.
once the sauce is smooth, mix the pasta and sprouts through the sauce and spoon into a baking dish.
make the topping by placing the bread and 1 tablespoon of nutritional yeast into a food processor and blending until it reaches a bread crumb like consistency.
Put the pasta in a pan of boiling water and cook to the instructions on the pack. once cooked, drain and leave to one side.
if you’re using frozen peas, then cook them in with the pasta for the last 5 minutes of cooking time.
once the pasta is cooked; drain and add the yogurt, oil, lemon juice, peas, spinach, salt and pepper.
give the whole thing a good stir before serving.
