2 medium organic russet potatoes
1 cup organic carrots, peeled and diced
2 teaspoons Celtic sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons Red Star nutritional yeast
prepared gluten-free pasta of your liking
coconut milk (optional)
Celtic sea salt and black pepper to taste
Fill a medium saucepan half full with filtered water and bring to a boil. Add potatoes and carrots. Cook until carrots and potatoes are soft when pierced with a fork; drain. Place cooked potatoes and carrots, salt, onion powder, garlic powder, and nutritional yeast in a food processor. Process on high until smooth. Pour over pasta. Add a bit of coconut milk to the sauce if it is thicker than you like. Enjoy.
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