Directions
- 1Chop potatoes and carrots into pieces and boil them in salted water for 20 minutes or until tender. Set aside 100 ml of the cooking water.
- 2In a blender or food processor, combine cooked potatoes, carrots, nutritional yeast, olive oil, soaked cashews, spices, salt, lemon juice, and reserved cooking water. Blend until smooth.
- 3Cook pasta according to package directions.
- 4Heat the sauce in a saucepan and add the cooked pasta. Mix well and serve hot.
Ingredients
- 150 g Potato, peeled
- 100 g Carrot, peeled
- 2 tbsp Nutritional yeast
- 100 ml Water (from cooking vegetables)
- 60 g Raw cashews (soaked for a couple of hours)
- 60 g Olive oil
- 1 tbsp Lemon juice
- 0.5 tsp Pimentón de la Vera
- 1 tsp Garlic powder
- 0.25 tsp Turmeric powder
- 0 Salt
- 0 Pepper
- 320 g Pasta (type tiburón)
Equipment
potblender or food processorcooking pan
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