A vegan-twist on the classic mac 'n cheese.

Preparation Time: 5 Minutes

Cooking Time: 20 Minutes

Serves: 5

Ingredients

• 500 g pasta of your choice
• 2 cups water
  
• 1 large potato, roughly chopped
  
• 1 large carrot, roughly chopped
• ½ onion, roughly chopped
• ½ cup cashews
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
• 1 tsp sea or Himalayan salt
  
• 1 tbsp nutritional yeast flakes
• Optional: 1 roasted red capsicum (from a jar)

Method

1. Cook pasta according to directions on packet.
2. In the meantime, submerge potato, carrot and onion in water in a small pot and cook until soft.
3. Blend vegetables, with 2 cups of water from the vegetables, and cashews, garlic powder, onion powder, salt and nutritional yeast (and red capsicum, if using) until smooth.
4. Place cooked pasta in a bowl and cover with a good amount of sauce. You could also add steamed broccoli or other vegetables to the pasta and mix through with the sauce.