Ingredients
6
6 servings
- •2 cups elbow macaroni, cooked
- •1 medium yellow onion, diced
- •1 cup raw cashews
- •2 cloves garlic, minced
- •1 cup grated potato
- •1 teaspoon mustard
- •1 teaspoon salt
- •1 teaspoon chili flakes,
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •¼ cup nutritional yeast
- •2 teaspoons apple cider vinegar
- •1 cup reserved pasta water
Instructions
- Boil macaroni according to package directions. While it boils, in a separate pan on medium-heat, saute onions with salt until translucent. Then, add in garlic and grated potato and stir together.
- Once the mixture is combined, add mustard, onion powder, garlic powder, chili flakes, and salt and stir.
- If pasta has cooked through, drain and set aside, reserving 1 cup of pasta water. Add the pasta water and cashews to the saute pan and simmer for 10 minutes.
- After the mixture simmers and has combined together, add to a blender with the nutritional yeast and apple cider vinegar.
- Blend the mixture on high until smooth and creamy. Once combined, season with salt and pepper to taste and add the sauce to the pasta. Stir to combine.
- Taste and season if needed.
- Serve warm.
Nutritional Facts
Per 6 servings
- Calories: 345
- Carbohydrate: 57g
- Fat: 7g
- Fiber: 4g
- Protein: 12g
- Sugar: 4g
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