Ingredients
The following ingredients have 4 Servings
- 2 1/4 cups water
- 1 medium potato (about 1 cup or use 3/4 cup mashed potatoes)
- 1/3 cup chopped carrots
- 4 garlic cloves (or 1 tsp garlic powder)
- 2 tbsp chopped onion (or use 1/2 tsp onion powder)
- 1/2 green chili (optional)
- 1/2 medium tomato (chopped)
- 1/2 to 1 tsp prepared mustard
- 2 tsp soy sauce (or liquid aminos)
- 3 to 4 tbsp nutritional yeast
- 2 to 3 tsp lemon juice
- 2 tbsp extra virgin olive oil (omit to make oil free)
- 1/3 tsp paprika
- 1/2 tsp sriracha (optional)
- 3/4 tsp or more salt
- 1/4 tsp white pepper
- 3/4 to 1 tsp freshly ground black pepper (divided)
- 6 to 8 oz elbows pasta (cooked to preference)
- 1 cup broccoli chopped small
Instruction
- In a skillet, add water, potato, carrots, garlic, onion, chili and tomato. Cover and cook over medium-high heat for 17 to 19 minutes or until the potato is very tender and breaks easily. (add 2 Tbsp cashews for creamier sauce). Cool slightly.
- Meanwhile, cook the pasta to aldente. (in parallel with the above step if you like).
- Add the potato carrot mixture to a blender with the rest of the ingredients. Blend until smooth. taste and adjust salt and spice.
- Transfer to the pan over medium heat. Add salt, white pepper, 1/3 tsp black pepper. Mix in. Bring to a boil. Carefully taste and adjust salt, cheesiness (add more nutritional yeast if needed).
- Add the cooked pasta and broccoli or other veggies. Mix in. Cover and cook for 3 to 4 minutes or until the sauce comes to a good boil and thickens.
- Let it sit for 5 minutes. Mix in the rest of the freshly ground black pepper (1/2 to 2/3 tsp). Sprinkle more pepper if you wish and serve/