1 cup Russet Potato, peeled and diced into 1″ cubes (about 1 medium)
1/2 cup Carrots, chopped into 1/2″ pieces (about 1 medium)
3 tbsp Nutritional Yeast
1/2 cup Unsweetened Plant-Based Milk (Almond, Cashew, or Hemp recommended)
2 tbsp Tahini
1 tsp Apple Cider Vinegar
1/2 tsp Garlic Powder
3/4 tsp Salt, plus more to taste
For the Crumb Topping:
1/3 cup Sunflower Seeds
1 tbsp Nutritional Yeast
Pinch of Salt
Bring a medium pot of water to a boil while you peel and chop your Potatoes and Carrots. Place the chopped veggies into the boiling water and cook for 8-10 minutes, or until the Carrots are easily pierced with a fork.
In the meantime, prepare the crumb topping. Combine all of the ingredients in a food processor and pulse until well-combined, then set aside in a small bowl.
Drain the Potatoes and Carrots, then set aside. Briefly rinse out the pot, then re-fill with water and bring to a boil again.
Once boiling, add the Pasta and cook according to package instructions. As you will be cooking the Pasta again in the oven, I would recommend cooking it for the minimum amount of time, so it is al dente.
Preheat your oven to 375F, then prepare the Sauce. Combine the Potatoes and Carrots with the rest of the remaining ingredients in a food processor or high-speed blender and blend for 1-2 minutes, until the sauce is thick and velvety. Add extra Salt to taste, if desired.
Drain your Pasta, but do not rinse it. Return it to the pot and pour the Cheese Sauce over it, stirring until well-combined.
Spread the Pasta mixture evenly into an oven-safe 8″x8″ pan, then cover with a generous sprinkle of the Crumb mixture.
Bake at for 8-10 minutes, then broil on HI for 2-5 minutes, until the top is golden brown and crispy. Be sure to watch carefully so it doesn’t burn!
Carefully remove from the oven and serve immediately, topping with more Crumb Topping as desired.
If you are gluten-free, be sure to use certified GF pasta. I use Banza and would highly recommend it!