Ingredients

The following ingredients have 4 Servings
  • 16 oz Yukon Gold Potatoes (about 3 medium)
  • 1-2 Carrots
  • 1/2 cup Water
  • 1/4 cup + 2 Tbs Nutritional yeast
  • 2 Tbs Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Salt
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Brown or Yellow Mustard
  • 1/4 tsp Turmeric
  • 2 cups Elbow Macaroni
  • 1 bag Frozen Broccoli ((a 12oz bag))

Instruction

  • Wash and scrub both potatoes and carrots, peel if desired.
  •  Or - simply add them to your Instant Pot with 1 cup of water.  Set to MANUAL and cook for 7 minutes.  Allow to naturally release for 10 minutes before opening lid. 
  • Remove from heat and let rest for 5 minutes
  • With a slotted spoon, transfer veggies to a blender
  • Add 1/2 cup of the hot potato water (more if needed to blend smoothly)
  • Pulse to mix
  • Add in remaining ingredients and blend until smooth
  • Boil pasta until al dente
  • Add in frozen vegetables to last 5 min of boiling
  • Drain pasta, return to pan, and stir in however much cheese sauce you like until creamy and evenly coated