Tuesday Night Clean-Out-the-Fridge Spectacular

So we had entire bag of spinach that was barely hanging on, plus some carrots and celery that had been in the fridge for well over a week.  Once Steve opened a package of tofu for one bowl of soup and then put back almost the entire block, I realized it was time to get rid of...I mean, transform a few things.  Soup seemed like too obvious a choice, and since there was tofu to use up, I figured I'd make some sort of casserole with a vegan cheese sauce.  Here's the approximate recipe:

Random white bean veggie pasta bake:
2 tbsp canola oil
1.5 cups celery, sliced
1.5 cups carrots, cut in half lengthwise and thinly sliced
1 medium onion, diced
4 cloves garlic, minced
salt and pepper to taste
1 cup broccoli, chopped
1 cup cauliflower, chopped
10 oz. bag spinach, rinsed and chopped
1 15 oz. can of cannellini beans, drained
1 lb. tricolor rotini, uncooked
1 package extra-firm tofu, drained and rinsed
1 package silken mori-nu tofu
1/3 cup tahini
1/4 cup yellow miso
1 tbsp dried Italian herbs
salt and pepper to taste
2/3 cup water

Pre-heat oven to 375 degrees.

In a large saucepan, heat the oil over medium heat.  Add celery and cook for 2-3 minutes until slightly softened.  Add carrots, onions, garlic, salt and pepper and saute another 5 minutes.  Remove from heat.  Add broccoli, cauliflower, spinach, beans and uncooked pasta and stir well.

In a blender or food processor, combine remaining ingredients until smooth.  Pour mixture over vegetables in saucepan and stir well.

Grease a large (10 x 14 x 4) baking dish, pour casserole mixture into pan, cover well with lid or aluminum foil and bake until pasta is cooked and sauce has thickened, approximately 45-50 minutes.  Remove from oven, let cool for 15 minutes and serve.