8 ounces uncooked elbow pasta
1 cup frozen carrots and peas, defrosted
¼ cup green onion, thinly sliced
2 tablespoons flat-leaf parsley, minced
2 cups Simple Cheez Sauce (below)
Simple Cheez Sauce
(Makes 4 cups)
2 cups white potato, peeled and chopped, ½ inch pieces
1 cup, yellow onion, chopped
3/4 cup carrot, peeled and chopped, ½ inch pieces
5 cloves garlic
1 ½ cups water or vegetable stock
1/2 cup nutritional yeast
3 tablespoons lemon juice
¼ teaspoon wheat-free tamari, or soy sauce, optional
¼ teaspoon chipotle chile powder, optional
Sea salt and ground black pepper to taste
1. Cook the pasta according to package instructions. Drain and rinse well and return to the pot. While the pasta is cooking, prepare the Simple Cheez Sauce. Place the potato, onion, carrot, and garlic in another pot and fill with ample water to cover. Place over medium high heat, and cook until the vegetables are tender, approximately 15 minutes, stirring occasionally. Drain well and reserve 1 ½ cups of cooking liquid.
2. Place the cooked vegetables in a blender with the remaining Simple Cheez Sauce ingredients, including the 1 ½ cups reserved cooking liquid and blend until creamy.
3. Transfer to the pot with pasta, and carrot and peas, and mix well. Heat over low heat for 5 minutes, stirring occasionally. Garnish with green onion and parsley before serving.