From “How Not To Diet”

Aim for about 1 kg of vegetables in total

• 1 parsnip, cubed
• 1 large carrot, cubed
• 1 medium sweet potato, cubed
• 1 large potato, cubed
• 1 medium onion, unpeeled, halved
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper

• 2 cups vegetable broth
• 1/2 cup nutritional yeast
• 1 tbps lemon juice
• 1 tsp yellow miso
• 1 tsp dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp tumeric

• 230 g macaroni or other appropriate pasta

Preheat oven to 220 C. Mix vegetables with a bit of oil, onion powder and pepper. Bake for 45-60 minutes until soft and slightly caramelized. Flip halfway.

In a blender, mix 2 cups of the roast vegetables plus the peeled onion and the sauce ingredients. Blend until smooth. Adjust consistency if needed by adding more broth.

Cook pasta according to package instructions, err on the side of al dente. Drain and add in the rest of the vegetables and the sauce. Mix lightly over low flame.