In a large pot, add all of the ingredients, stirring to combine and dissolve the miso and tomato paste.
Cook over low heat for 20 minutes. The goal is to have all the vegetables be tender but not reduce the liquid too much. Once the vegetables are tender, add to the blender and puree on high until smooth.
Remove from the blender into a sauce pot on medium and add the nutritional yeast and tapioca starch. It’s important to whisk the whole time as the tapioca starch hydrates and thickens the sauce. It tends to stick to the bottom of the pan. Cooking and whisking for 3 minutes, after that reduce the heat to low.
Herb Crust Method
Combine all of the ingredients except the olive oil in a bowl. Slowly stir in the olive oil, mixing to coat the panko breadcrumbs.
Pasta Cooking Method
Cook the pasta in a large pot of boiling water that has been seasoned with salt. Cook the pasta al dente for about 7 minutes.
Place the drained pasta into a baking dish and add 1 cup of Mac and Cheese sauce, stir to combine. You may need to thin the Mac and cheese with a bit of plant milk. Press and smooth the pasta so that the top is flat. Place a thick layer of Mac and cheese sauce on top of the pasta. Smooth it out then finish with a layer of breadcrumb topping.
In a preheated oven set at 425 F, cook for 25 minutes. The top should be deep golden brown and the pita should be bubbling along the edges. Remove from the oven and allow the baked pasta to rest for 10 minutes.