Gluten Free Cheesy Spiral Pasta

I have revamped this recipe. At first it was just creamy pasta, it wasn't "cheesy" enough to call it mac and cheese. I originally got this recipe form Chef Chloe's Blog. But I've changed it up. I've finally figured out a way to give it the "cheesier" feel and taste. Also, I have started to eat less gluten, so I made a gluten free version! Enjoy!
Ingredients:

1 lb. Brown Rice Fusilli Pasta (You can use any kind of pasta, but this is my favorite)

1/4 Cup Vegan Butter (I use Earth Balance)

1/3 Cup brown rice flour
1/4 cup flax meal

2 Tablespoons Tomato Paste
1 Tablespoon Tahini
2 Tablespoons light yellow Miso Paste
1/2 Cup Nutritional Yeast Flakes
2 cups Cups Non-dairyMilk
1 Cup Chopped Broccoli Florets Steamed

Instructions:

• Cook pasta according to package.
• In a medium sauce pot, over medium heat, melt butter. Once melted, whisk in flour and flax meal.
• Add tomato paste, tahini, nutritional yeast, and milk. Whisk together. Turn heat to low. Simmer for about 10 minutes, stir occasionally. Then, add the broccoli and simmer for about 5 more minutes.
• Once pasta is done, drain water well! Pour the creamy sauce over cooked pasta, and mix well. Add salt to taste.

                                             
Enjoy!!