Serves 2

Ingredients:

-250g macaroni
-1 potato (ca.100g), peeled and diced
-1 carrot, peeled and diced
-1 medium onion, chopped
-375ml vegetable broth
-1 clove of garlic, peeled and sliced
-30g cashews
-½ tsp. mustard
-½ – 3/4 cup nutritional yeast
-Juice of ½ lemon
-Salt and pepper to taste
-½ tsp. smoked paprika
-Optional: veggies (cherry tomatoes, peas, spring onion, corn etc.)

Directions:

– Cook macaroni al dente, according to package instructions, drain and set aside
– Bring 375ml vegetable broth to boil in a small pot. Add chopped potato, carrot and onion and cook for about 10 minutes or until vegetables are tender
– Save 250ml vegetable broth (from the pot)
– Add vegetables, vegetable broth, garlic, cashews, mustard, nutritional yeast, lemon juice and smoked paprika to your blender and blend until smooth
– Pour sauce over your cooked macaroni. Season with salt and pepper and add any veggies you like