This dairy-free pasta is a hearty, and super fast (seriously, it took 30 minutes) meal that is loaded with protein. You can use any shape of noodle, or any type, I prefer red lentil spaghetti as it gives some extra protein, fiber and is gluten-free.
3 medium Yukon gold potatoes, peeled and chopped
1 small yellow onion (or 1/2 of a large), chopped
3/4 c. baby carrots chopped in half
4 cloves of garlic
3/4 c. cashews
1/2 c. water veggies are boiled in
1/4 t. Turmeric
1 T. nutritional yeast
Salt to taste
1 box of pasta of choice (I use red lentil spaghetti)
DIRECTIONS: Boil water in a large pot, and add potatoes, onion, carrots and garlic until all veggies are soft. Once soft, strain vegetable and reserve 1/2 cup of the water they were boiled in. Add all veggies, cashews and water to a Vitamix of high speed blender. Blend until smooth and creamy.
Boil spaghetti noodles, or noodles of choice in a separate pot based on instructions on box. Strain and place in a serving bowl. Add the “cheese” mixture to noodles until thick coating is distributed evenly. Serve, and enjoy!