MAC & CRACK

Whole Food Plant Based | Vegan | Dairy Free | Oil Free | Comfort Food

#WPFMac&Crack

Makes 6 Cups Sauce

Ingredients

2 Cups Yellow Potatoes Chopped with skins on

2 Cup Carrots diced

1/4 Cup Raw Cashews (optional)

1 Cup Yellow or White Onion diced

1.5 cups Water or Veggie Broth

2 Cloves Garlic

1 TSP Salt (optional)

1 TBSP Ground Pepper

1.5 TSP Turmeric

1/2 cup Nutritional Yeast

4 TBSP Plant Milk

Macaroni


Stove Top Directions:

In a large pot add all ingredients. Bring to a boil, then cover and reduce heat for 22 minutes.

In another pot prepare your pasta, drain and set aside.

Once the vegetables finish cooking, add to a blender and mix until smooth and creamy. About 90 seconds.

Mix the sauce and pasta and serve.

Instant Pot Directions:

Put everything into the Instant Pot, set for 20 minute soup, close the valve and wait.

On a stove top prepare your pasta, drain and set aside.


Once the Instant Pot timer is done you can do a quick release and pour everything into blender to finish! Mix until smooth and creamy. About 90 seconds.

Mix the sauce and pasta and serve.


While this isn't faster with the InstantPot - I prefer it because I don't have to have a bunch of pots cooking on my stove with two little kids running around. You can also prep this at any point during the day in the Instant Pot and let it natural release too.

Another option for serving this is to cook your pasta al dente, mix the sauce and pasta into a Baking Dish or Ramekins. Top with breadcrumbs and ground pepper. Bake for 20-30 minutes at 350°C.

You will likely have left over sauce. Store in the fridge for lefts over or freeze it to take out for a quick meal.

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