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Categories:Viewed: 13 - Published at: 7 months ago
Ingredients
- 1 whole Medium Potato
- 1 whole Small Onion
- 1/2 whole Large Carrot
- 1 slice Bread
- 1 Tablespoon Eath Balance
- 1- 1/2 cup Raw Cashews
- 1 cup Unsweetened Almond Milk
- 2 cloves Garlic
- 5 Tablespoons Lemon Juice
- 3 teaspoons Salt
- 2 Tablespoons Nutritional Yeast
- 1 teaspoon Mustard
- 1 pinch Pepper
- 3/4 bags (16 Oz. Bag) Pasta
Method
- First, chop up your veggies!
- I had some carrot strips left over from last weeks stir fry so decided to just use those instead of chopping a large one.
- Either way works.
- After chopping, place vegetables on the stove top and boil for about 15 minutes until they are soft.
- While these are boiling, you can place the bread and butter into the food processor and process well.
- Start gathering your other ingredients so that you can process them before the veggies are completely boiled.
- Process the cashews first (for about 2 minutes).
- Then, add the remaining ingredients (except the pasta).
- I have to admit, I was a little worried with how runny this looked, but after adding the vegetables on the next step, it becomes much thicker, like a sauce.
- After processing the ingredients, add in the vegetables that you boiled (they should be soft after 15 minutes).
- Process well.
- Meanwhile, make sure you boil the pasta!
- Add the sauce to the pasta in a large bowl and mix well.
- Place in a medium-sized casserole dish and sprinkle with the breadcrumbs you made earlier.
- Heat the oven to 350 degrees and bake for about 30 minutes or until browned.
