- 8 oz Elbow macaroni or small shell pasta
- 1 cup Carrots, peeled and chopped
- 0.5 cup Zucchini, peeled, seeds removed, chopped
- 0.75 cup Low-sodium vegetable or chicken broth
- 0.5 cup Unsweetened oat milk or rice milk
- 2 tbsp Nutritional yeast (optional, for cheesy flavor)
- 0.25 tsp Salt
- 0.25 tsp Turmeric (optional, for color only)
Directions
- Bring a large pot of water to a boil. Cook pasta until very soft. Drain and set aside.
- In a small saucepan, add the carrots, zucchini, and broth.
- Simmer for 10–12 minutes, until vegetables are very soft and easily mashable.
- Transfer vegetables and broth to a blender. Add milk, nutritional yeast (if using), salt, and turmeric.
- Blend until completely smooth and creamy.
- Return sauce to the saucepan and warm gently over low heat.
- Stir in cooked pasta until evenly coated.
- Serve warm.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1.25 Cups |
| Amount Per Serving | |
| Calories | 260 |
| Total Fat | 3 g |
| Sodium | 320 mg |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Protein | 10 g |
