1

Add the potatoes, carrot, garlic, onion and water to a large pot. Cover, bring to a boil and reduce the heat to a simmer. Cook for 10 minutes or until the potatoes and carrots are fork-tender.

2

Meanwhile, cook the pasta according to package directions. Drain and set aside.

3

Drain the vegetables and set the cooking liquid aside. Add the vegetables to a high-powered blender and add ½ cup of the reserved water. Add the nutritional yeast, paprika, mustard seeds and salt. Blend on high until smooth. Add more of the reserved water as needed to achieve a smooth sauce. Adjust the seasonings to taste.

4

Add the sauce to the pasta and mix well. Use all of the sauce for a very saucy dish, or reserve ½ cups for another day. Serve and enjoy!

5

Refrigerate the leftover sauce and use it within seven days.

6

Substitutions: No quinoa and brown rice pasta: use your favourite gluten-free pasta or another high-protein pasta like lentil pasta. For more umami: add 1-2 tsp of miso paste to the blender before blending the sauce to intensify the umami flavour.