|1 1/3 cup||potato — peeled and diced|
|1/2 cup||carrots — peeled and sliced|
|1/2 cup||coconut milk|
|1/4 cup||nutritional yeast|
|1 tbsp||ground turmeric|
|1 tsp||apple cider vinegar|
|salt and black pepper|
|1 handful||baby spinach|
|walnuts — toasted|
|black pepper — cracked|
|breadcrumbs — toasted|
Bring to a boil the pasta of choice in water with some salt and a few dollops of olive oil. Cook until al dente or how you like it and drain.
In another pot add in 1 1/3 cup peeled and sliced potatoes, 1/2 cup peeled and sliced carrots, 1/2 cup cashews, cover with water, add salt and cook until soft.
Once cooked, drain slightly, add to a high-speed blender and blend until smooth, add in 1/2 cup coconut milk or any other plant-based milk of choice, 1/4 cup nutritional yeast, 1 heaped tbsp turmeric, 1 tsp apple cider vinegar, salt, and pepper taste!
Pour back into a saucepan and bring to simmer on medium, stirring while the sauce thickens, once thicken, add in the pasta, mix well until covered, add in a handful of baby spinach before serving.
Serve with toasted walnuts, cracked black pepper, and toasted bread crumbs.
Reprinted with permission from Life in the South, follow along on Instagram.