Quick & Rich Pasta Sauce

Fast & Plenty with Chef Cynthia Louise

Creamy and filling without the food coma crash afterward, this is a family favorite!

Serves: 4

Ingredients

(use organic ingredients where possible)

FOR THE CHEESE SAUCE

• 3½ cups water
• 1 corn cob, kernels removed
• 1 carrot
• 1 potato
• 3 garlic cloves
• ½ cup raw cashews
• 1 tbsp shiro or white miso paste
• ¼ tsp turmeric
• ¼ cup savory yeast
• Salt
• Pepper

FOR SERVING

• Gluten-free pasta
• Hemp seeds
• Fresh herbs of choice

Directions

1. To prepare the cheese sauce, fill in the pot with the water and add the veggies, cashews, miso, and turmeric.
2. Bring to a boil, turn down the heat and simmer for 8-10 minutes, or until the veggies are soft.
3. Turn off the heat and allow the veggies to rest for a few minutes.
4. Drain (reserve the cooking water) and transfer to a blender.
5. Add the savory yeast, gradually pour in a bit of the cooking water and blend until smooth.
6. Taste and season if needed.
7. Serve over cooked pasta, sprinkled with hemp seeds and topped with fresh herbs.