Ingredients:

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Noodles:

3 cups water

8 oz. macaroni noodles

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Sauce:

2 cups water

1 small carrot, peeled and diced in bite size pieces

1/2 russet potato, peeled and diced in bite size pieces

1/2 head cauliflower, broken up into tiny pieces with hands

1 cup unsweetened plant based milk (coconut milk or almond milk)

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

2 teaspoons garlic powder

1/2 teaspoon red chili flakes

1/2 - 1 cup of nutritional yeast

*optional - any other vegetables you want to add at the end - asparagus or broccoli

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Method:

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Start by boiling water to cook macaroni in.

 

In a saucepan, boil water and add carrot, potato, and cauliflower. Boil till soft.

 

In another saucepan, heat up milk, olive oil, salt, pepper, garlic powder, and red chili flakes.

 

Once the boiled vegetables are soft, drain and save 1 cup of water from the pan. In a blender, blend cooked vegetables and saved water to create a puree. Pour this into the milk mixture and stir. Add nutritional yeast and stir. Taste and adjust seasonings in necessary.

 

Drain cooked macaroni noodles and add to pan. Stir to combine. Add an extra vegetables, if desired. Enjoy!