This recipe is more of a delicious macaroni with a creamy sauce. If you want the “cheese” version, just add 1/4 cup nutritional yeast and 1 Tbsp white miso paste to the blender as you’re making the sauce and blend until smooth. Taste the sauce and add up to 1 Tbsp more of miso, if desired. If you are looking for a no-muss, no-fuss start that requires ingredients that you will absolutely find in any standard supermarket, this recipe does the trick as is.
Heat and blenders don’t mix. Be sure to remove the center plug from the lid of the blender to release the steam, or else you will have an explosion. Hold a thick, folded towel firmly over the hole in the lid while blending to avoid a mess.
1 3/4 cups water
1 medium sweet potato, peeled and cut into 1 inch cubes
1 carrot, peeled and cut into 1 inch pieces
1 Tbsp plus 1/4 cup extra-virgin olive oil, divided
1/2 onion, chopped
1/2 cup chopped red bell pepper
3 garlic cloves, minced
Juice of 1/2 lime
1 Tbsp Dijon mustard
1 tsp sea salt
1 lb elbow macaroni, cooked
Pour water into large saucepot and add sweet potato and carrot. Cover and bring to a boil over medium-high heat. Cook for 10 minutes, or until vegetables are fork-tender: soft but not falling apart. Remove pot from heat but do not drain water.
In medium skillet, heat 1 Tbsp olive oil over medium heat. Add onion and bell pepper and sauté for 3 minutes, or until soft. Add garlic and sauté for 1 additional minute, or until fragrant.
Transfer contents of saucepot (including water) to blender along with contents of skillet. Add remaining 1/4 cup olive oil, lime juice, mustard and salt. Blend, starting on lowest speed and increasing gradually, for 2 minutes, or until smooth and creamy. If you have an immersion blender, add skillet contents to saucepot and blend.
Toss sauce with cooked pasta.