Preheat the oven to 350F/170C.
Prepare the pasta. Prepare the pasta according to package directions. Cook until just al dente, you don’t want the noodles to be overdone. Drain and set aside until ready to assemble and bake.
Make the breadcrumb topping. In a small bowl, combine the breadcrumbs along with the herbs and spices for the topping. Set aside.
Make the Sauce. In a high-speed blender, or food processor, combine the cannellini beans, nutritional yeast, tomato paste, vegetable broth, tapioca flour, and the spices of garlic powder, onion powder, paprika, and chili powder. Blend this on medium to high speed until it is very smooth.
Cook the cheese sauce. Transfer to a medium saucepan on the stove and bring to a simmer over a medium-low heat. Simmer for 5 minutes, stirring constantly, to allow the tapioca flour to cook and thicken the sauce. Remove from the heat and add the Dijon mustard and lemon juice. Stir well.
Combine. Add the cooked and drained noodles to the cheese sauce. Stir to coat all the noodles. Pour into an 8x10-inch (20x25-cm) pan. Cover with the bread crumb topping mixture.
Bake and serve. Bake in the oven uncovered for 15 to 20 minutes or until the breadcrumbs are toasted on top. Remove from the oven and let rest for 5 minutes before serving. Enjoy!
