1 1/2 cups vegan cottage cheese
1 1/2 cups vegan sour cream
1 large yellow onion, finely chopped
1 1/2 cups aquafaba
1/4 cup corn or tapioca starch
1/4 cup melted vegan butter
16 oz bag of egg-less extra wide pasta ribbons
2-3 teaspoons minced garlic
1 teaspoon smoked paprika
esalt and pepper to taste
Cook noodles to package instructions. Drain and set aside
Heat a small skillet on medium heat with a teaspoon of butter. Once the butter has melted, add the onions and sauté until they are soft and translucent.
Transfeter mixture to a 9x13 baking dish, and bake for 30-40 minutes.
Garnish with fresh or dried parsley, and extra paprika. Serve warm or at room temperature.