John Myers
Ingredients for 4 servings:
- 500 g whole wheat pasta
- 100 g sweet potato(s), carrot or pumpkin
- 150 g potato(s), floury
- onion powder
- garlic powder
- Paprika powder
- Salt
- 1 pinch of turmeric
- 1 tsp mustard
- 1 tsp tomato paste
- Yeast flakes
- possibly vegetables
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Cheese sauce or dip without substitutes, very easy and quick
Peel the sweet potato, carrot or pumpkin, and potatoes and cut into small cubes. Place them in a pot and cook in salted water for about 20 minutes until very soft. Transfer the cooking water to a bowl and the vegetables to a blender. Cook the pasta al dente according to the package instructions. Cook any vegetables you like, such as broccoli or peas. Finely puree the spices, tomato paste, mustard, and nutritional yeast with the potatoes and a little of the cooking water. Add just enough water to make a creamy sauce. Season to taste. Add the cooked vegetables to the drained pasta and mix in the sauce. Serve immediately. Tip: You can either serve it immediately or pour it into a baking dish, sprinkle with breadcrumbs, and bake at 180°C. Do not cook the pasta and vegetables completely so they do not become mushy. The sauce can also be served as a dip for nachos or similar dishes. Approx. 500 kcal per serving.
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