About 3 cups of small pasta (I’ve used shells)
Water for boiling
2 medium carrots (chopped into big chunks)
1/2 cup + more nutritional yeast
1 tbsp. lime juice
1/4 cup flour
3 tbsp. butter
65ml cooking orley whip (vegan cream)
salt to taste
Place the carrots and water into a pot and boil for 5 minutes then add the pasta and continue to boil until desired consistency.
Remove pasta from heat, drain, rinse and set aside.
Place flour and butter into the same pot and whisk (it’ll look lumpy but that’s what you want). Once combined, slowly add water continually whisking until a smooth sauce is formed. Add the cream, salt, yeast and continue whisking until a thickish sauce (taste).
Blend in the boiled carrot chunks (I’ve used my stick blender) and add lime juice.