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Creamy Veggie Sauce and Macaroni

Serves 4

Creamy Vegetable Sauce


135 g carrots

335 g of potatoes

1 dl water

5 Tbsp olive oil

1 Tbsp lemon juice

½ dl nutritional yeast flakes

½ tsp. onion powder

½ tsp. garlic powder

½ tsk. vegetable broth powder

1 tsk. salt

1 pinch smoked paprika


400 g of whole grain macaroni



Cook the pasta.

Peel carrots and potatoes and cut into cubes. Boil in water until soft (the water will evaporate almost completely by the time the veggies are cooked). Mix potatoes and carrots with the other ingredients in a mixer to a completely smooth and creamy texture. Pour over hot cooked pasta.

There will be more sauce than what is needed for the pasta, but the extra sauce can be used for Mexican Haystack, or other recipes where you want a creamy sauce.

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