4 large red potatoes, peeled, diced large
2 carrots, peeled, chopped in chunky pieces
1 ½ cups water (more if needed)
½ tsp. salt
2 TBS. “chicken” seasoning
1 TBS. onion powder
½ tsp. garlic powder
¼ cup nutritional yeast
3 TBS. olive oil
5 cups cooked elbow macaroni.
Preheat oven to 350 degrees. Cook veggies and seasonings until potatoes
and carrots are soft. While veggies are cooking, cook pasta. Place the nutritional yeast and oil in blender and
blend adding the cooled seasoned vegetables and more water if needed. Adjust salt as needed. Will possibly need
to blend in 2-3 batches. Pour the sauce over the pasta and mix. Place in the oven and bake for 30 minutes.
