Ingredients

• Chopped carrots
• Chopped onion
• Gold potato
• Whole grain or gluten-free pasta
• Nutritional yeast
• Garlic powder
• Onion powder
• Miso paste
• Dijon mustard
• Ground turmeric
• Apple cider vinegar
• Salt
• Smoked paprika, for garnish

Directions

Put chopped carrots, onion, and potato in a pot. Add water and bring to a boil. Reduce to a simmer and cook 15 minutes, uncovered, until the vegetables are tender. Remove from heat and let cool. Do not drain the vegetables. In the meantime, bring a large pot of salted water to boil. Add the pasta and cook. Drain and set aside.
Add the vegetables and their cooking liquid to a blender. Add the nutritional yeast, garlic powder, onion powder, miso, mustard, turmeric, vinegar and salt to the blender. Blend on high until the cheese sauce is thick and creamy. You may add a bit more water to the sauce if it’s too thick. Taste and adjust seasoning to your liking.
Pour the sauce over the pasta and stir to combine. Serve at once with a sprinkling of smoked paprika.

** Recipe and photo from Renee Blair **