Plant-Based Primavera Mac and Cheese | VegNews

Ingredients

• For the sauce:
• 1 large Russet potato, peeled and chopped
• 1 medium carrot, chopped
• 2 garlic cloves, peeled
• ½ cup unsalted raw cashews
• ⅓ cup nutritional yeast
• 2 tablespoons olive oil
• 1½ teaspoons smoked paprika
• 1 tablespoon
• white miso paste
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon salt
• ⅛ ground black pepper
• For the pasta and vegetables: 
• 16 ounces
• tricolor rotini
• 2 cups small broccoli florets
• 3 scallions, white and green parts, minced
• 2 cups chopped spinach
• 1 cup cherry tomatoes, halved 
• ¼ cup roasted hulled sunflower seeds, for garnish
• Handful small basil leaves, for garnish