← Nouns Cooking · Plant-Based

Ingredients

• 200 g floury or Yukon Gold potato, peeled and cut into 1 cm cubes
• 100 g Carrot, peeled and cut into 1 cm cubes
• 75 g raw cashews
• 2 cloves Garlic, peeled
• 350 g macaroni
• 4 tbsp Nutritional yeast flakes
• 3 tbsp Olive oil
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Salt
• 1 pinch Smoked paprika (optional)
• 3 tbsp panko breadcrumbs, for a crunchy top (optional)

Method

1. Put the potato, carrot, cashews and garlic in a pan, cover with water and boil for 12–15 min, until the potato is completely soft.
2. Meanwhile, cook the macaroni in a large pan of salted boiling water until just al dente. Drain, keeping a mug of the cooking water.
3. Scoop the vegetables, cashews and garlic into a blender with 150 ml of their cooking water. Add the nutritional yeast, oil, mustard, lemon juice, salt and paprika and blend for a full minute until completely silky.
4. Tip the pasta back into its pan over low heat, pour in the sauce and stir until every piece is coated. Loosen with splashes of pasta water until creamy, then taste for salt.
5. For a crunchy top, spoon into a dish, scatter with the breadcrumbs mixed with a drizzle of oil and grill for 3–4 min until golden. Otherwise serve straight from the pan.

Tips

• Contains cashews. For nut-free, leave them out and add an extra 100 g potato plus 2 tbsp oil.
• Use gluten-free pasta and skip the breadcrumbs for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food Minimalist Baker