Easy PEPPERED VEGAN MAC N CHEESE with BUTTERED PISTACHIO BREAD CRUMBS!

Begin by cooking your noodles according to its package directions. In a pan over medium to low heat add 2 tablespoons of vegan butter and let it melt. Then add in your plant milk, ground pepper, garlic powder, pinch of salt, white miso paste, nutritional yeast. Lower heat and let it thicken and come to a soft simmer. If you're adding in vegan cheese shreds, you can add it now! Let the cheese melt into the sauce. Once noodles are cooked reserve about 1/2 cup hot pasta water. Transfer noodles to the sauce. Mix and keep on low heat constantly mixing for 5-6 minutes. The sauce will thicken. Meanwhile toast two slices of bread, then place in a food processor or blender and add Italian seasoning, pistachios & salt with the bread and pulse until bread crumbs form. In a small pan add 1/2 tbsp vegan butter, let melt then add bread crumbs and toast them for 5-6 minutes on low to medium heat. If your sauce thickened too much, add a few splashes of your reserved pasta water to loosen it up. Taste and add any extra ground pepper & salt! Lastly evenly spread out bread crumbs and enjoy!