This recipe is a riff on our Not-cho Average Cheese Sauce and fills the blue box void when you need a creamy pasta fix.
Equipment: You will need a blender for this recipe. If you don't have a high powered blender, soak your cashews longer to ensure a nice creamy sauce 😊
Variation: If you're feeling a little extra throw the pasta in an oven safe dish, mix some panko breadcrumbs with a little melted plant-based butter or olive oil, spread the breadcrumb mixture overtop and toss in the oven at 375℉. Bake until the top gets crispy and brown. If you're feeling extra extra add some crushed potato chips to the breadcrumbs 🤤
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01.
Bring a large pot of water to a boil and cook pasta per package instructions until al dente.
02.
Add the potato and carrot to a saucepan and cover with water. Bring to a boil and let simmer until the veggies are fork tender. Reserve 3/4 cup of the cooking water and then drain.
03.
Drain and rinse the cashews. Add cashews, potato & carrot, miso, dijon mustard, nutritional yeast, garlic powder, smoked paprika, salt and cooking water to a blender. Blend on high until smooth.
04.
Drain the pasta and mix with sauce until combined. Add some freshly ground black pepper and more salt to taste. Note that the sauce will thicken as it cools.
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